Recipe “Breast of guinea fowl in white wine sauce with oysters” | NDR.de – Guide

by Rainer Sass


30 min.




+

Persons)

Ingredients for the sauce:


  • 250

    Jr


    White wine


  • 1





    shallot


  • 1





    star anise


  • 1





    Bay leaf


  • 3

    stem


    Parsely


  • 3

    email


    cream


  • 200

    MR


    Creme fraiche cheese


  • 250

    Jr


    chicken or vegetable soup


  • 2

    email


    butter






  • Salt






  • pepper






  • sugar

Pour white wine (preferably Sylvanas or Pinot Gris) into a pot with halved shallots, star anise, bay leaves and parsley stems. Reduce the liquid by two-thirds over high heat. Pour the reduction into the pan, catch the spices. Heat the pan and stir in the cream. Then add crème fraîche, broth and butter. Let everything simmer over low heat until the sauce has a creamy consistency. Season with salt, pepper and sugar.

Ingredients for guinea fowl breast:


  • 4





    guinea fowl breast


  • 1

    branch office


    rosemary


  • 1

    branch office


    thyme






  • olive oil






  • clarified butter






  • Salt






  • pepper

Wash and dry the guinea fowl breasts, then season them with salt and pepper. Heat the olive oil and a little clarified butter in a pan and fry the guinea fowl breast on it. Add a few sprigs of herbs to the pan. Fry the chicken on medium heat for about 2-3 minutes. Reheat the sauce, add the guinea fowl breast and simmer on low heat for another 4-5 minutes.

Ingredients for oysters:


  • 250

    MR


    oyster mushrooms






  • olive oil






  • clarified butter


  • 1





    small chili pepper






  • Salt






  • pepper






  • sugar


  • 0.5

    Federation


    Parsely


  • 1





    organic lemon

Clean the oysters and, if necessary, cut them into pieces. Heat the olive oil and clarified butter in a pan and saute the mushrooms. Reduce the heat and let the mushrooms cook for a few minutes. Put the chili pepper in the pan, and season the mushrooms with salt, pepper and a little sugar. Chop the parsley and add the oysters at the end. Season with a little lemon juice and grated lemon zest and serve as a side dish with poultry.


THE! | broadcast date | 07.10.2022


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