Ingredients
- 4 guinea fowl breasts
- 1 Tbsp (15 ml) butter
- 1 shallot, chopped
- 2 Tbsp (30 ml) sugar
- 2 Tbsp (30 ml) white wine vinegar
- 2 cups (500 ml) Canabec duck stock
- 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.
VARIATIONS: Duck, grouse or chicken
