Guinea fowl breast with carrot cream
Instructions
Put in a baking dish from oven at 250 degrees breasts for 10 minutes.
Meanwhile, apart from joining the Guinea fowl and the cream, let it reduce, then add the sprig of Rosemary.
Remove the Guinea fowl from the oven, cut into slices, napparla with the sauce and serve with carrot puree.
Note: the bottom of guineafowl is obtained by placing in a pot celery, carrot, onion, garlic and Rosemary with the carcass of the Guinea fowl in the oven, sauté, wet with white wine and cook adding every now and then a dash of broth to 3/4 of an hour; When cooked well crush bones and move to colander.
Ingredients and dosing for 4 persons
- 4 breast of guinea fowl
- 1/4 guineafowl fund
- 10 cl of creme fraiche
- 1 sprig of rosemary
- Salt
- Pepper