📝 About This Recipe
This exquisite dish elevates the lean, gamey elegance of guinea fowl with the decadent, earthy aroma of black truffle butter. Hailing from the rustic traditions of French farmhouse cooking, this recipe balances the bird's subtle pheasant-like flavor with a rich, velvety sauce and forest-floor mushrooms. It is a sophisticated centerpiece that promises a true gourmet experience for those seeking something more adventurous than standard chicken.
🥗 Ingredients
The Bird
- 1 piece Whole Guinea Fowl (approx. 3 lbs, giblets removed and patted dry)
- 2 teaspoons Kosher Salt (for seasoning)
- 1 teaspoon Black Pepper (freshly cracked)
Truffle Butter Compound
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1 tablespoon Black Truffle Carpaccio or Paste (finely minced)
- 1 teaspoon Truffle Oil (high quality)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
Roasting Aromatics and Mushrooms
- 4 pieces Shallots (peeled and halved)
- 1 head Garlic (halved crosswise)
- 10 ounces Cremini or Chanterelle Mushrooms (cleaned and sliced)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 1 cup Chicken or Game Stock (low sodium)
- 2 tablespoons Heavy Cream (to finish the sauce)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Remove the guinea fowl from the refrigerator 30 minutes before cooking to take the chill off.
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2
In a small bowl, combine the softened butter, minced truffle, truffle oil, and chopped thyme. Mix until smooth and well-incorporated.
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3
Gently loosen the skin over the breast of the guinea fowl by sliding your fingers between the meat and the skin, being careful not to tear it.
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4
Spread about two-thirds of the truffle butter directly onto the breast meat under the skin. Massage the skin from the outside to distribute the butter evenly.
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5
Rub the remaining truffle butter over the outside of the skin and season the entire bird generously with salt and pepper.
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6
Place the bird in a heavy-bottomed roasting pan or a large cast-iron skillet. Scatter the shallots, garlic halves, and mushrooms around the bird.
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7
Roast in the center of the oven for 20 minutes. This high heat will help crisp the skin and start the browning process.
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8
Reduce the oven temperature to 350°F (175°C). Pour the white wine and half of the stock into the bottom of the pan (avoiding the skin of the bird).
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9
Continue roasting for another 30-35 minutes, basting the bird once or twice with the pan juices, until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
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10
Remove the bird from the pan and transfer it to a warm platter. Tent loosely with foil and let it rest for 15 minutes to allow juices to redistribute.
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11
While the bird rests, place the roasting pan on the stovetop over medium-high heat. Add the remaining stock and scrape up all the browned bits (fond) from the bottom.
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12
Simmer the liquid until it reduces by half. Stir in the heavy cream and any juices that have collected on the resting platter.
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13
Strain the sauce through a fine-mesh sieve if you prefer a smooth finish, or leave the mushrooms and shallots in for a rustic presentation.
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14
Carve the guinea fowl into joints (breasts, legs, wings) and serve drizzled with the truffle-infused pan sauce.
💡 Chef's Tips
Guinea fowl is leaner than chicken; do not overcook or it will become dry. Always use a meat thermometer. If you cannot find fresh truffles, a high-quality black truffle salt used in place of regular salt adds incredible depth. Basting is key for this bird—it keeps the lean breast meat moist while the dark meat finishes. For extra crispy skin, leave the bird uncovered in the fridge for 4 hours before starting the recipe to dry the skin out.
🍽️ Serving Suggestions
Pair with a glass of aged Burgundy or a robust Pinot Noir to complement the earthy truffle notes. Serve alongside a creamy potato purée or a celery root mash to soak up the decadent sauce. Blanched green beans with toasted almonds provide a fresh, crunchy contrast to the rich flavors. A side of wild rice pilaf with dried cranberries adds a lovely tartness that cuts through the butter.