Roasted guinea fowl in the oven
Description
The dish is prepared without unnecessary complications. The recipe for baked guinea fowl is great because it leaves plenty of room for creativity. Almost all additional ingredients can be replaced with ones more suitable to your taste. 1. First, wash the guinea fowl, pat it dry, and cut into portion-sized pieces. Usually, 2 legs and 2 breasts are used. 2. Season each piece with salt and pepper to taste. In a skillet with heated vegetable oil, sear the pieces for just 2–3 minutes on each side until a light crust forms. 3. Wash the quince and cut into small pieces. 4. Pour a little vegetable oil into the bottom of an ovenproof dish and arrange the quince in an even layer. 5. Place the guinea fowl pieces on top. 6. Add a little wine and water (or broth). 7. Place the dish in the oven, covered with a lid or foil. 8. After 50–60 minutes, remove the dish and take off the lid. To achieve a delicious crust on the baked guinea fowl prepared at home, brush the top lightly with honey. Return to the oven for another 15–20 minutes, until the top is nicely browned. 9. To prepare the sauce, mix honey and lingonberries (or substitute other berries). Heat the mixture and simmer until thickened. Serve the dish immediately after cooking, garnished with fresh herbs. The dish is now ready to be served.