pan-roasted guinea hen with pears and ginger
Ask your butcher to prepare a nice guinea hen, removing the innards.
Choose a pretty cast-iron cocotte, in which you
Melt one tablespoon of butter and grape seed oil
With a sprig of rosemary,
For flavor and scent!
Quickly sear all sides of the hen until golden.
Remove from the pan, and set aside in a dish while you
Peel and quarter the pears.
Do the same with the quince.
Peel and slice into rounds
A 5 cm / 2 in. piece of fresh ginger.
Preheat the oven to 180° C / 350° F.
Stuff the guinea hen with several of the quartered pears and
Several slices of ginger.
Place the pears,
The quince, and
The ginger into the cocotte.
Lightly salt the fruits.
Add the maple syrup.
Sauté for several minutes until lightly golden.
Place the guinea hen
On top of the fruit mixture.
Pour in half a bottle of dry white wine.
Allow to roast slowly in the oven
For about one hour and a half.
The poultry is done, if you are able
To remove the wings easily.
If not, continue cooking.
If needed, cover the hen with tin foil.
Slow-roasted guinea hen is
Moist, tender, and flavorful.
Serve with celery purée.
- I sometimes add shallots to the fruit mixture.
- You may replace the rosemary with
two or three bay leaves.
- Use only one-half of the quince, depending on its size.
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
A fall dish,
simple, and
comforting.
A tasty hen
for a melt-in-your-mouth dish.
easy 
Pears and ginger love honey.
Add one-half
tablespoon of honey,
in place of the maple syrup
to the fruits.
➢ One guinea hen for 4 people
➢ 4 pears, slightly firm
➢ 1 quince
➢ 1 sprig rosemary
➢ Fresh ginger
➢ 1 tablespoon butter
➢ 1 drizzle grape seed oil
➢ 1 half bottle dry white wine
➢ 1 pinch salt
➢ 1 tablespoon maple syrup