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Roast Guinea Fowl
Recipe by Daniel Lamble
Bored of chicken? Try this delicious guinea fowl recipe for your next Sunday roast.
- Steps
- Ingredients
Steps
- Preheat oven to 180°C fan-forced.
- For the Roast Guinea Fowl, prepare the bird by removing the neck, throat and offal. Slice between the body and the thighs to allow the legs to lay flat. Clean the cavity with a paper towel and season the cavity with salt and pepper.
- In a bowl, combine chickpeas, prunes, pistachios, capers and 50g butter. Press into the cavity of the guinea fowl.
- Combine 100g butter, herbs and 1 teaspoon salt and pepper in a mini food processor and process until combined.
- Using your fingers, gently separate the skin from the breast meat of the guinea fowl and continue all around the bird, to separate the skin without tearing.
- Using your fingers, spread the herb butter over the flesh beneath the skin until all of the skin has butter underneath it. Close the cavity and secure with a wooden skewer.
- Pat the skin dry with a paper towel. Combine olive oil, smoked paprika and remaining salt and pepper in a bowl and massage into the skin of the bird, until completely covered.
- Place guinea fowl on a wire rack and place into a roasting dish. Pour verjuice into the dish.
- Insert thermometer into the flesh along the breast plate, cover dish with foil and secure firmly.
- Bake in the oven until the temperature reads 35°C then remove foil and continue to cook, uncovered, until the temperature reaches 57°C. Remove from the oven and allow guinea fowl to rest and reach 63°C.
- Transfer from baking tray to a board. Remove stuffing and carve the breasts. Reserve pan juices for the sauce.
- For the Prune and Verjuice Sauce, place prunes, verjuice and bay leaves in a small saucepan over low heat. Simmer until reduced by half. Add pan juices and allow to simmer for 10-15 minutes.
- Remove bay leaves and using a stick blender, blend until smooth. Pass through a fine mesh sieve and season with salt.
- To serve, slice breasts into strips and transfer to a serving plate. Break down the legs and thighs and add to the plate. Garnish with parsley leaves and serve with the sauce on the side.
