If you are cutting up the bird yourself, quartering it may be easiest. Unlike chicken, guinea fowl doesn’t exude a lot of fat as it cooks, so it needs some extra oil. Serve it with potato and watercress purée.
Mustard-Roast Guinea Fowl
- 2 x 1.2 kg guinea fowl, quartered or jointed
- 3 tbsp cider vinegar
- 5 tbsp groundnut oil
- 4 red onions, peeled and quartered, or cut into wedges, depending on size
- 10 bay leaves
- 1 tbsp dijon mustard
- 1 tbsp savory or thyme leaves
- Put the guinea fowl pieces in a large bowl, pour over the vinegar and 2 tbsp oil, cover and set aside in a cool place to marinate for a couple of hours.
- Preheat the oven to 190C/gas 5. Arrange the guinea fowl pieces in two roasting dishes surrounded by the onions and bay leaves, so they sit in a crowded single layer. Pour over the marinade, drizzle over another 2 tbsp oil, season and roast for 20 minutes.
- Give the onions a stir, brush the guinea fowl with the mustard and scatter over the savory or thyme. Baste the meat with any juices, drizzle over the remaining oil, then cook for another 15–20 minutes. Pour off any juices, skim off the fat, and drizzle over the guinea fowl and onions before serving.
Emphasise the Normandy note by serving this guinea fowl with a fine French cider.
- Preparation time: 2 hours and 25 minutes
- Cooking time: 40 minutes
- Total time: 3 hours and 5 minutes
Serves: 4 - 6
Typical values per serving:
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This recipe was first published in Sun Feb 01 00:00:00 GMT 2009.