A dish that’s fit for a Queen (as well as her subjects!), delicately seasoned with a bouquet of warmly fragrant spices. If you don’t have Poire William, it can easily be replaced by Calvados, Cognac or Brandy.
- 1 Guinea hen
- 1 Tbsp French Four Spice blend
- 1 Tbsp salt
- 4 Tbsp olive oil
- 4 Tbsp un-salted butter
- 1 cup small onions, peeled
- 4 medium pears, not too ripe
- ½ cup white wine OR cider
- 1 Tbsp lemon juice
- 1 cup creme fraiche
- 4 Tbsp un-salted butter, cold
- 3 oz Poire William (opt.)
Heat the oven to 375 °F. Grind the spices and salt. Rub the Guinea hen with the blend.
Place a casserole on medium. Heat the oil and butter then add the Guinea hen once the butter begins to foam. Brown on all sides.
Place the small onions around the hen and put in the oven. Cook for 30 minutes.
Meanwhile, peel, cut and core the pears. Place in a bowl with the wine and lemon juice.
After 30 minutes of cooking, sprinkle the hen with its rendered fat and cover. Continue cooking for another 30 minutes.
Turn off the oven and remove the casserole. Place the hen on a baking sheet and return it to the oven to finish cooking slowly and to keep it warm.
Place the casserole onw lo heat and add the pears and wine. Let simmer for a few minutes to tenderize the pears and deglaze.
Delicately incorporate the creme fraiche. Cut the cold butter into cubes and mix carefully with a wooden spoon, working the butter into the sauce without damaging the pears and the onions.
Add the Poire William, if desired. Serve the Guinea hen with the sauce.