2 Tbsp (30 ml) Hoisin sauce (available in the Asian section of your grocery store)
1/2 tsp (2 ml) hot sauce (available in the Asian section of your grocery store)
2 Tbsp (30 ml) peanut butter
Salt & pepper to taste
Instructions :
Heat the butter in a pan and cook the shallot until soft. Add the sugar and caramelize.
Deglaze with the wine vinegar. Add the poultry stock, Hoisin sauce, hot sauce and peanut butter. Cook until reduced by half.
Season with salt & pepper. Strain and set aside to keep warm.
Sear the guinea fowl breasts in a frying pan, and bake in the oven for 10 to 12 minutes until the centre of the breasts reaches a temperature of 176°F (80°C).
Place the breasts on serving plates, spoon the sauce over top and serve.
