ingredients

4 guinea fowl supreme
2 organic oranges with juice
2 tbsp. to s. liquid honey
3 tbsp. to s. soy sauce
2 tbsp. to s. of sherry vinegar
40 g of butter
2 tbsp. to s. olive oil
Black pepper from the mill

Equipment

1 board 1 knife
1 zesteur knife with minitrous
1 juicer
1 bowl
1 large nonstick skillet

Steps

Step 1

In advance :

take the orange zest into filaments, press its juice; mix them. Peel the second orange raw, remove the quarters without the skin (add the juice to the squeezed juice).

2nd step

12 min before serving:

brown the supremes with the oil. Sprinkle with honey, caramelize a little, turning often. Add soy, stir 20s . Pour juice, zest, let evaporate over medium-low heat, often return the supremes for the lacquer .

Step 3

To serve :

when only syrup remains, remove the supremes. On very low heat, add quarters of orange, vinegar, 40 g butter, pepper, mix, pour on the supreme spoonful

tips

I complete :

1 celery ball, peeled, parceled, cooked for 20 minutes, covered, with 1 strip of minced orange peel, 5 cm of water, salt. When 1 cm of water remains, mix with butter and pepper.

The good wine

Rasteau red.

Cuvée Tradition 2009, Ortas range. Côtes-du-Rhône villages with intense nose of ripe berries, black olive, pepper, scrubland ..., fresh mouth, velvety frame. Serve at 15-16 ° C. 6,80 € port: Cave of Rasteau (04 90 10 90 10. And www.rasteau.com)