Guinea fowl with Madeira and redcurrant

Guinea fowl with Madeira and redcurrant


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About this recipe: Guinea fowl breast is lean and healthy – a rich source of B vitamins – and has an excellent flavour, enhanced here with a very simple, tangy sauce.

Chrissie Lloyd

Serves: 4 

  • 4 guinea fowl breasts
  • 1 tablespoon corn oil
  • salt and black pepper
  • 15g (1/2 oz) butter
  • 2 shallots, finely chopped
  • 1 tablespoon raspberry vinegar
  • 4 tablespoons Madeira or medium sherry
  • 1 teaspoon caster sugar
  • 175g (6 oz) redcurrants, stems removed
  • redcurrant sprigs to garnish

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat the grill to medium-hot. Brush the guinea fowl breasts with oil, sprinkle with salt and pepper and grill for 12 to 15 minutes, turning once, until golden brown and cooked through.
  2. Meanwhile, heat the butter in a small, heavy-based frying pan, add the shallots and cook over a moderate heat for 5 to 6 minutes, until soft.
  3. Stir in the vinegar, Madeira and sugar. Add the redcurrants. Heat gently until almost boiling, then simmer for 8 to 10 minutes until the redcurrants are soft and the liquid is syrupy.
  4. Remove the skin from the guinea fowl, if desired, and transfer the breasts to serving plates. Spoon the sauce over, top with redcurrant sprigs and serve with red cabbage and baked potatoes.

Nutrients per serving

Vitamins C, B6, niacin

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