Roast guinea fowl with apple, five spice & toasted oatmeal stuffing


6 rashers smoked streaky bacon
50g butter
2 shallots, finely chopped
50g medium oatmeal
1 tsp five spice powder
75g white breadcrumbs
1 Cox apple, quartered, cored and roughly chopped
1 large Waitrose British Blacktail Free Range Egg, beaten
2 x 900g Waitrose Free Range Guinea Fowl
150ml white wine
2 tsp plain flour
300ml chicken stock


1. Preheat the oven to 200°C, gas mark 6. Snip two of the rashers of bacon into small pieces. Heat half the butter in a small frying pan and cook the shallots and snipped bacon together for 3-5 minutes until softened. Stir in the oatmeal and toast over a medium heat for 1–2 minutes. Add the five spice, breadcrumbs, chopped apple and seasoning, and bind with the egg.

2. Use the stuffing to fill the neck-end cavity of the two guinea fowl. Dot with the remaining butter and place in a roasting tin that fits both neatly. Cover the breasts with the rest of the bacon and roast for 40-45 minutes until the juices run clear when pierced with a skewer. Remove from the pan and leave to rest on a warmed serving plate for 5 minutes

3. Add the white wine to the roasting pan and scrape up any juices from the base. Boil until reduced, then stir in the flour and cook for a minute. Add the stock and bring to the boil stirring. Simmer for 1–2 minutes then season to taste before straining through a sieve. Serve with the guinea fowl.

  • Preparation time: 10 minutes
  • Cooking time: 50 minutes
  • Total time: 1 hour

Serves: 6

Nutritional Info

Typical values per serving:

Energy 2,329kJ
Fat 38g
Saturated Fat 13.5g
Carbohydrate 16.4g
Sugars 3.6g
Protein 37.9g
Salt 1.8g
Fibre 1.5g

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