4 guinea fowl breasts each 200g
150g Annes Feinste Organic Orange Marmalade
300ml orange juice
15 leaves fresh basil
1. Heat Annes Feinste Organic Orange Marmalade in a small pot until liquid and add orange juice. Clean basil leaves, chop finely and add. Let sauce boil down to a third of its original amount. Dissolve potato starch in a little bit of orange juice and stir in.
2. Season guinea fowl with salt and pepper and fry on both sides for 1 oe minutes. The side with skin first. Cover pan and let simmer at minimum heat for 10 minutes. Fry guinea fowl again for 1 oe minutes on skin side only. Pour off oil and infuse orange sauce - the guinea fowl skin has to be up. Let boil for one more minute and serve.
As side dishes we recommend pasta or gnocchi and a fresh summer salad.
Preparation time: ca. 30 minutes