For the recipe of crispy guinea-fowl breast, clean the asparagus using the potato peeler to clean the lower part of the stem. Divide the guinea-fowl breast in half and cook the two parts in a pan in a veil of hot oil: brown them first on the side of the skin for 4-5 minutes on a high flame, then turn them over, add a small knob of butter, which enriches the flavor and accentuates the color, and continue to cook for another 5 minutes. Turn off the heat and let it rest in the pan for 5 minutes. Whisk the bread and get some coarse crumbs. Add a tuft of thyme and one of marjoram and blend again briefly. Toast the bread in a non-stick frying pan without fat; when it is dry, add a little oil and continue to toast for a while. Cut the asparagus "a slice of salami" and sauté in a pan with a little oil and a pinch of salt for a couple of minutes, turn off and add the diced strawberries. Cut the guinea fowl half into thick slices and serve them with asparagus, strawberries and toasted bread.
Do you want to impress your guests with an unusual and impressive second? Prepare the duck breast. Here is this fine meat in six extraordinary variations
The musky duck has one very fine meat and in some very equipped supermarkets you can find it already clean and cut in parts. It has a weight ranging from 1 to 3 kilos depending on the sex of the animal and it is important to choose it pretty young to have a tender meat that is perfect for any kind of preparation. There the most tasty part is the chest.
How to clean duck breast
The duck breast is the part that is most used in the kitchen, also because it is very easy to treat. It has a weight of about 250 gr if it comes from a female animal and can even weigh 500 gr if it belongs to a male. Cleaning it is quite simple if it has already been plucked from a butcher. It is important to eliminate from the skin all impurities, or the small feathers that may have remained attached. Just use tweezers and very patiently clean everything well. Alternatively you can burn the hair, but we suggest you have a little 'patience and use the tweezers because it's worth it and the end result will be better!
Cooking in a pan
The best way to prepare a duck breast is cook it in the pan. The skin should be engraved with a very sharp knife, drawing a kind of grid, but without cutting also the meat below. The pan must be very hot and it is not necessary to add oil or butter. Just cook the part of the skin first and in this way the meat will cook with its own fat. Only when the side of the skin will be well browned, with a pincer you can turn the piece to cook it on the other side. Create an accompanying sauce by frosting the remaining fat in the pan with an alcoholic part, after eliminating the meat that in the meantime must rest wrapped in silver papers.
Grilled cooking
With the duck breast you can also prepare barbecues and skewers. In this case, however, it is better eliminate the fat part of the skin. You simply have to cut it with a sharp knife holding a palm of your hand on the meat and following the skin line with the hand that holds.
For the recipe of duck breast with marinated chicory, clean the radicchio, sfogliatelo and cut it into lozenges; mix it with half crushed lime, a pinch of salt, a pinch of sugar, yogurt, a teaspoon of mustard, 5-6 blueberries and 4-5 crushed grapes; let it marinate for an hour. Drain the radicchio from the marinade and season with a little oil. For the chutney: clean the pumpkin, removing the rind and seeds, and cut it into pieces. Peel onion and cut into slices. Toast in a pan 5 juniper berries, 3-4 stars of anise, a clove and half a teaspoon of cinnamon for a couple of minutes, then add a thread of oil, the onion into slices, a whole clove of garlic with the peel and brown for another 2-3 minutes; add also 70 g of white wine, 30 g of apple vinegar and 30 g of sugar and fairies reduce the sauce by half, then add the pumpkin into small pieces and cook for another 7-8 minutes. For the duck breasts: cut the skin of the duck breasts with transversal cuts and season them with ground pepper. Cook them in a frying pan on the side of the skin for 4-5 minutes, then turn them on the other side, add a knob of butter, a clove of whole garlic with the peel and a thyme and continue cooking, turning them again, for another 4 – 5 minutes, until the skin is crisp. Turn off, salt to taste and serve the duck breasts with radicchio and chutney.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
