Fried guinea fowl breast with orange-basil-sauce

Ingredients ()

4 guinea fowl breasts each 200g
frying oil
150g Annes Feinste Organic Orange Marmalade
300ml orange juice
15 leaves fresh basil
salt, pepper
potato starch


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

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Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960


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Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960

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