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Mustard-Roast Guinea Fowl
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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.
Serves: 4 - 6
Emphasise the Normandy note by serving this guinea fowl with a fine French cider.
Typical values per serving:
This recipe was first published in February 2009.