Breast Of Guinea Fowl With Pomegranate Dressing

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 ripe pomegranates
• 1 pink grapefruit
• 3 tablespoons cranberry juice
• 3 tablespoons freshly squeezed orange juice
• 6 tablespoons vinaigrette, made with half olive oil,half walnut oil
• 2 tablespoons freshly chopped walnuts
• 4 guinea fowl breasts, about 125 g each
• 1 little olive oil (for cooking)
• sea salt
• fresh ground black pepper

Recipe

• 1 halve the pomegranates and carefully scooop out the seeds, discarding the membrane.
• 2 cut the peel and pith from the grapefruit, then cut out the segments, using a small, sharp knife.
• 3 roughly chop the grapefruit flesh, reserving the juice.
• 4 blitz two thirds of the pomegranate seeds in a blender with the cranberry, orange and reserved grapefruit juices, then pass through a sieve placed over a small pan, pressing with the back of a spoon.
• 5 boil to reduce by about half, until slightly syrupy, then add to the vinaigrette.
• 6 pick over the remaining pomegranate seeds, removing any stray membrane, then add to the dressing with the grapefruit segmants and salnuts; set aside.
• 7 rub the skin on the guinea fowl breast with olive oil and seasoning.
• 8 heat a heavy based non stick frying pan, then fry the breasts, skin side down, for about 3 minutes.
• 9 turn the breasts over and cook the other side for 1 to 2 minutes.
• 10 do not overcook the meat, it should be very slightly pink.
• 11 slice each breast horizontally into three.
• 12 arrange on warm plates spooning the pomegranate dressing in between.
• 13 serve with a nice green vegetable and rice.