Herb-stuffed breast of guinea fowl with balsamic sauce

Method

1. First make the stuffing. Put the butter, garlic, chilli, mint and parsley in a bowl and mix together until smooth; season to taste. Shape the stuffing into a ball, wrap in cling film and refrigerate until ready to use.

2. Place the guinea fowl breasts on a chopping board, skin-side down. Roll up one side of each breast and secure with a wooden cocktail stick- fill this pocket with the herb stuffing. Fold over the the other sides to cover the stuffing and secure with more cocktail sticks.

3. Heat the olive oil in a large saucepan, add the guinea fowl breasts and cook the meat until golden on both sides - about 5 minutes.

4. Pour in the balsamic vinegar, red wine vinegar and wine; turn down the heat and cook for 20 minutes, turning the guinea fowl over half way through. Remove the guinea fowl from the pan and leave to cool. Take the saucepan off the heat and beat with a whisk until the sauce begins to thicken and has an almost creamy consistency. Taste and adjust the seasoning if necessary.

5. Remove the toothpicks from the guinea fowl and slice. Arrange the slices on a plate, pour the sauce over, and serve immediately.

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Ingredients

For the stuffing

100g Butter, softened
4 cloves Garlic, crushed
1 red chilli, finely chopped
50g Mint, finely chopped
50g flat-leaf parsley, finely chopped
sea-salt and freshly ground black pepper
4 boneless guinea fowl breasts, with skin
6 tbsp Olive oil
150ml Balsamic vinegar
150ml red wine vinegar
275ml Red wine

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