Red pear guinea fowl

Method

1. 1

   The day before, bring the wine to a boil. Peel the pears while keeping them whole and put them in the wine with orange peel, cinnamon and sugar. Place the pears 25 min.

2. 2

   Stir the poultry livers in the pan in 15 g of butter. Season with salt, pepper and dice. Mix them with crumbled gingerbread, 2 diced pears, raisins and orange juice.

3. 3

   Stretch the guinea fowl with the previous preparation and close the opening with cooking thread. Reserve 12 hours in the refrigerator as well as pears in their filtered juice.

4. 4

   The next day, preheat the oven th. 6 (180°C). Butter an oven dish, spread peeled and chopped onion and put on the guinea fowl, salt, pepper. Bake 2:15 a.m. by turning and watering regularly with pear wine. Let stand in the oven for 15 minutes.

5. 5

   Degrease the cooking juice, pour a layer of pear wine and boil for a few minutes by scraping the cooking juices. Filter the juice.

6. 6

   Serve the guinea fowl surrounded by pears, accompanied by pancakes and sauce.

Nutrition

calories

620 kcal

fatContent

38 g

fiberContent

6 g

sugarContent

20 g

sodiumContent

800 mg

proteinContent

48 g

cholesterolContent

200 mg

carbohydrateContent

40 g

saturatedFatContent

16 g

unsaturatedFatContent

22 g

Indicative values from the source, for the original recipe.

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