📝 About This Recipe
Prized in French gastronomy for its deep, gamey flavor that sits beautifully between chicken and pheasant, this roast guinea fowl is a true gourmand's delight. The bird is basted in a luxurious herb butter and finished with a delicate honey-cider glaze to ensure the lean meat remains succulent and the skin achieves a shatteringly crisp, golden finish. It’s an elegant, rustic centerpiece that brings the sophisticated flavors of the European countryside right to your dinner table.
🥗 Ingredients
The Bird
- 1 piece Whole Guinea Fowl (approx. 1.2-1.4kg, at room temperature)
- 75 grams Unsalted Butter (softened)
- 6 rashers Streaky Bacon (to prevent the breast from drying out)
- 1 teaspoon Sea Salt (plus more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatics & Stuffing
- 2 pieces Shallots (finely diced)
- 3 cloves Garlic (smashed)
- 4 sprigs Fresh Thyme (leaves picked)
- 150 grams Wild Mushrooms (chopped (porcini or chestnut))
- 1/2 cup Breadcrumbs (panko or fresh)
- 1/2 piece Lemon (for the cavity)
Glaze and Pan Sauce
- 2 tablespoons Runny Honey
- 150 ml Dry Apple Cider (or dry white wine)
- 200 ml Chicken Stock (high quality)
- 1 teaspoon Dijon Mustard
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Remove the guinea fowl from the refrigerator at least 30 minutes before cooking to ensure it cooks evenly.
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2
Prepare the stuffing: Sauté the diced shallots and mushrooms in a small knob of butter until softened. Stir in the thyme leaves and breadcrumbs, season with salt, and let cool slightly.
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3
Pat the guinea fowl thoroughly dry with paper towels. A dry skin is the secret to a perfect, crispy roast.
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4
Loosely fill the cavity of the bird with the mushroom mixture and the half lemon. Do not overpack, as this can prevent the bird from cooking through.
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5
In a small bowl, mix the softened butter with salt and pepper. Using your fingers, gently loosen the skin over the breast and rub half of the butter directly onto the meat under the skin.
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6
Rub the remaining butter all over the outside of the bird. Truss the legs together with kitchen twine for a neat shape.
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7
Lay the bacon rashers across the breast of the bird. Guinea fowl is very lean, and the bacon fat will baste the meat while protecting it from the high heat.
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8
Place the bird in a roasting tin and roast for 20 minutes. Then, reduce the oven temperature to 180°C (350°F).
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9
Remove the bacon rashers (set them aside to keep crispy) and brush the bird with the honey. Pour the cider into the bottom of the roasting tin.
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10
Roast for another 35-40 minutes, basting every 15 minutes with the pan juices, until the internal temperature reaches 70°C (158°F) at the thickest part of the thigh.
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11
Transfer the guinea fowl to a warm platter, cover loosely with foil, and rest for at least 15-20 minutes. This is crucial for juicy meat.
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12
While the bird rests, make the sauce: Place the roasting tin over medium heat on the stove. Stir in the chicken stock and Dijon mustard, scraping up all the caramelized bits (fond) from the bottom.
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13
Simmer the sauce until reduced by half, then strain through a fine-mesh sieve into a warmed gravy boat.
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14
Carve the guinea fowl into joints and serve alongside the mushroom stuffing and the crispy bacon.
💡 Chef's Tips
Always rest the bird for at least 15 minutes; because guinea fowl is leaner than chicken, resting allows the fibers to relax and reabsorb juices. If the skin isn't browning enough, turn the heat up for the last 5 minutes, but watch closely as the honey glaze can burn quickly. Use a meat thermometer to avoid overcooking; guinea fowl becomes dry very quickly once it passes the target temperature. If you can't find wild mushrooms, chestnut mushrooms with a teaspoon of dried porcini powder work beautifully as a substitute. Save the carcass! It makes an incredible, rich stock that is far superior to standard chicken stock.
🍽️ Serving Suggestions
Serve with creamy dauphinoise potatoes to balance the lean game meat. Pair with braised red cabbage with apples for a classic European autumn flavor profile. A side of buttered green beans with toasted almonds adds a lovely crunch. For wine, choose a medium-bodied Pinot Noir or a dry, crisp French Cider. Finish the plate with a spoonful of redcurrant jelly for a touch of tart sweetness.