Brown the guinea fowl with the butter, skin side down, for 3-4 minutes, then finish cooking in a 180°C oven for 5 minutes.
Cook the vegetables separately in a pan with a bit of oil, salt and water until they are cooked but still al dente.
Reduce to 2/3 the guinea fowl drippings with the guinea fowl drippings and the hay.
Then filter and adjust salt.
Complete the dish
Cut the guinea fowl breast in half, arrange on a plate, add the tepid vegetables, top with the sun sauce and add two grains of Maldon Salt, then serve.