| 1. |
Brush the guinea fowl breast with the oil; season and allow to drain. |
| 2. |
In a skillet, fry the breast on both sides, set aside. |
| 3. |
Pour the wine and vinegar into a pan, add the berries and cook for about 5 minutes over low heat. |
| 4. |
Stir in the maple sugar and simmer for 2 minutes. Add the chicken stock and the salt and pepper, and continue cooking for 15 minutes over low heat. Then thicken with the cornstarch. |
| 5. |
Sieve the sauce to remove the raspberry seeds. You may add a little butter and heated cream as a finishing touch. |
| 6. |
Coat the serving plates with the sauce and top with the guinea fowl breast. |
| |
