Guinea hen with pears
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.
Ingredients
- 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.)
Method
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1
Heat the oven to 375 °F. Grind the spices and salt. Rub the Guinea hen with the blend.
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2
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.
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3
Place the small onions around the hen and put in the oven. Cook for 30 minutes.
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4
Meanwhile, peel, cut and core the pears. Place in a bowl with the wine and lemon juice.
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5
After 30 minutes of cooking, sprinkle the hen with its rendered fat and cover. Continue cooking for another 30 minutes.
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6
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.
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7
Place the casserole onw lo heat and add the pears and wine. Let simmer for a few minutes to tenderize the pears and deglaze.
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8
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.
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9
Add the Poire William, if desired. Serve the Guinea hen with the sauce.
