How To Cook Guinea Fowl Breast - How To Cook. Remove all packaging, put the bird in a roasting tin and brush with oil. Heat a heavy frying pan or a cast iron skillet until smoking.
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Heat a heavy frying pan or a cast iron skillet until smoking. Preheat the oven to 400 °f (204 °c). Once the fat is rendered and the skin browned, turn the guinea fowl over, reduce the heat and continue to cook until the supremes are cooked through, about 10 minutes. Once cooked, the guinea fowl can be set aside to rest while the risotto is finished. Rinse and quarter the figs. Over a low to medium heat, fry the breasts skin side down until golden brown, about 5 minutes. Don't forget to rest the meat before carving. Turn the fillets over and cook on the other side for 4 minutes, pressing down if needed. This allows the meat to relax and distributes the juices throughout. The meat of this bird is firm and dark, reminiscent of pheasant more than.
Cook for 65 minutes in the middle of the oven. You can check this by inserting a skewer in the thickest part of the meat and checking that the juices that come out are clear, not pink or red. Remove the veg with a slotted spoon and transfer to the serving plate with the bird. Don't forget to rest the meat before carving. Rinse and quarter the figs. For the guinea fowl breast, heat a pan with a little oil, season the breasts and place skin side down, cook for 2. Turn the fillets over and cook on the other side for 4 minutes, pressing down if needed. Heat a pan with a little oil and on a gentle heat cook the pieces until golden brown, finish in the oven for 7 mins at 160°c. Preheat the oven to 200°c (180°c fan oven) mark 6. Heat a heavy frying pan or a cast iron skillet until smoking. Then add the polenta and cook over low heat.
