Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Virgin olive oil |
| 4 tablespoons | Flour; seasoned with |
| \N \N | Salt and pepper |
| 4 \N | Guinea fowl breasts; bone in, skin on, seasoned with |
| \N \N | Salt and pepper |
| 1 medium | Red onion; cut 1/3\" julienne |
| 2 tablespoons | Sugar |
| 1 \N | Orange; seeded, quartered, |
| \N \N | And thinly sliced and zested into long |
| \N \N | Strips |
| 1 cup | Picholine olives |
| 1 cup | Orange juice |
| 8 ounces | Dry white wine |
| 2 tablespoons | Cold unsalted butter |
| 4 tablespoons | Fresh tarragon leaves |
| \N \N | Frisee |
| \N \N | Balsamic vinegar dressing |
Preheat oven to 450 degrees. In a 12- to 14-inch saute pan heat 4 tablespoons virgin olive oil over moderate heat. Dredge seasoned breasts in seasoned flour and shake off loose bits. Saute breasts, skin-side down, until golden brown on both sides yet still very raw. Remove from pan and set aside. Add onion, sugar and orange pieces (not zest) and saute until golden brown -- about 8 to 10 minutes. Add olives, orange juice and dry white wine and bring to a boil. Place guinea breasts in pan, skin-side up, return to a boil and place in oven uncovered. Cook 15 minutes until just cooked through. Remove from oven and remove breasts from sauce and set aside. Add butter to pan and simmer until melted, 2 to 3 minutes.
Meanwhile, remove breasts from bone and place in center of plate on top of a simple frisee salad with balsamic vingegar dressing. Add tarragon leaves to sauce, divide among 4 plates and serve. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5620 broadcast 01-30-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-08-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.