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Pan-fried breast of guinea fowl with citrus and tarragon sauce


  • 1 guinea fowl breast
  • 1 large potato
  • 10g spring onion
  • 1 clove garlic
  • 50g sweetcorn
  • Salt and pepper
  • 8 green beans
  • 2 slices panchetta or bacon
  • 1 carrot
  • Butter
  • 15ml citrus juice
  • 1 sprigs fresh tarragon
  • 30ml brown sauce


Heat a tablespoon of oil in a frying pan over a high heat. Season the guinea fowl breasts, and add them skin-side down and cook for two minutes or until the skin is crispy. Turnover and continue to cook for a further two minutes. Put in a hot oven of 180`c between 10-15 minutes. Peel and cut the potatoes into cubes, cook in a pan of simmering salted water until just tender, about 10-15 minutes, and drain. Fry the sweet corn with garlic and spring onion, Add back to the pan with the potato and some seasoning and crush lightly with a masher or the back of a fork. Set out the bacon, boil in salted water the green beans drain and cool.Lay out a half strip of bacon. Place a small bunch of green beans (4 or 5) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan; just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with salt and pepper. Bake in the preheated oven until browned and heated through, about 5-10 mins. Peel the carrots and cut into strips of 4 cm long, boil in salted water and drain. Add orange juice, brown sauce, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper to taste.

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