Guinea fowl with quince and spices

Guinea fowl with quince and spices

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And if for the holidays you change a little of the eternal turkey chestnuts? Here is an original and fruity recipe.


  • 1 guinea fowl prepared in crapaudine (opened in two and laid flat)
  • 4 quinces
  • 1 lemon
  • 1 cinnamon stick
  • 1 star anise
  • 1 C. black tea
  • 2 tbsp. honey
  • Butter
  • salt
  • pepper.


Preheat the oven to 180 ° C (item 6). Salt and pepper the guinea fowl on both sides. Place it in a baking dish. Oil lightly and brush with a spoonful of honey. Bake for 30 minutes. Boil 10 cl of water and let it infuse black tea and spices. Peel the quince. Cut them into quarters and place them 3 minutes in the boiling infusion. Drain them. In a pan, heat a knob of butter. Put the quince to brown. Pepper them. Add a spoonful of honey and cook for 2 minutes. Filter the brew and pour it on the quince. Add half a lemon juice. Cook over low heat for about 20 minutes, turning occasionally. Cut the guinea fowl, place a piece on each plate and surround it with quince quarters. Sprinkle with a drizzle of sauce.


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  3. Ashquar

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