Guinea fowl with mustard

Preparation:

Preparation: Prepare the mostarda: peel the pears and cut them into thin wedges, put them in a bowl, add the sugar and lemon juice and let them marinate for 24 hours. Pour the pears with the liquid from the marinade into a non-stick frying pan and caramelise them over a moderate heat, stirring frequently, allowing the liquid to dry thoroughly; leave to cool and add a few drops of mustard to taste. Prepare the guinea fowl: melt the lard into small pieces in a pan; add the guinea fowl breasts cut in half, brown them on all sides, remove a little of the cooking fat. Salt them, add the juice of the oranges and the citron and cook them over a moderate heat for about 40 minutes. Turn off the heat and combine the white and black grapes and the sultanas. Place the breast on the plate with the grapes, mustard wedges and decorate with the shelled pomegranate.