Breast Of Guinea Fowl With Pomegranate Dressing

Name: Breast Of Guinea Fowl With Pomegranate Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ripe pomegranates, 1 pink grapefruit, 3 tablespoons cranberry juice, 3 tablespoons freshly squeezed orange juice, and more.

Yes, Breast Of Guinea Fowl With Pomegranate Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!