Roast Guinea Fowl With Blueberry Holland Aise Recipe

Summary

Preparation Time30 MinCooking Time50 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings4
CourseMethod
Main Ingredient

Ingredients

 Guinea hens1350 Gram (2 In Number, 675 Grams Each)
 Bacon slices6
 Rosemary1 Milliliter
 Thyme1 Milliliter
 Salt1 Milliliter
 Pepper1 Milliliter
 Blueberries500 Milliliter
 Egg yolks2
 Hot butter125 Milliliter

Nutrition Facts

Serving size

Calories 867 Calories from Fat 451

% Daily Value*

Total Fat 51 g78.1%

Saturated Fat 23.2 g116.1%

Trans Fat 0 g

Cholesterol 412 mg

Sodium 381.7 mg15.9%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3.1 g12.3%

Sugars 12.5 g

Protein 82 g164.1%

Vitamin A 25.7% Vitamin C 28.3%

Calcium 6.4% Iron 19.2%

*Based on a 2000 Calorie diet

Directions

Split the guinea fowl in half and place them on a baking sheet.
Layer the bacon over the birds, and sprinkle with seasonings.
Roast them in a preheated 350°F (180°C) oven for 45 minutes.
Remove from oven and remove the bones while hot.
While birds roast puree the blueberries in a food processor, strain to remove pulp and seeds.
Place the juice in a sauce pan and heat to a boil reducing to 2 tbsp (30 ml) of thick liquid.
Cool.
Place the egg yolks in a double boiler, whisk in the blueberry syrup, slowly whisk in the hot butter forming a thick sauce.
Serve the guinea fowl on a large serving platter with the sauce on the side.
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