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Roasted Guinea Fowl Served on a Bed of Lentils

Serves one cooking time 40-60 minutes

Ingredients (main)

2 guinea fowl (700g each) trimmed

20g clarified butter 1 tbsp sunflower oil

salt & freshly ground black pepper

Ingredients (lentils)

14 baby onions, peeled 100g carrots (4cm x 1cm batons)

100g streaky bacon chopped into fine strips

20g unsalted butter pinch of ground cloves

400g green or brown lentils (picked over, washed & drained)

1 bouquet garni 1 garlic clove, finely chopped

Ingredients (juice)

200ml brown chicken stock or water

2 sprigs fresh thyme


Heat oven to 220C / 425F / gas 7

Remove the wishbone and winglets, chop finely and reserve for the juice. Singe the guinea fowl over a flame to remove the feather stubs then truss the bird

Sweat the baby onions, carrot batons and bacon strips in the butter for 3-4 mins without colouring. Add all the other ingredients, pepper, cover and simmer for about 35 mins. Taste for texture & flavour, then drain saving the juice and lentils separately.

In a roasting pan, sear and brown the guinea fowl in the clarified butter and oil for about 5 mins on each thigh and 2½ mins on each breast. Add the winglets and seasoning. Oven cook for 8 mins on each thigh then remove, wrap in aluminium foil and rest for at least 10 mins.

Spoon the fat from the roasting tray, then add the stock or water, the reserved lentil liquor and the thyme to the winglets. Bring to the boil, then simmer for 10 minutes or so. Strain, season and keep warm.

Preheat the grill. Re-heat the lentils and place them on a large heatproof serving dish. Carve the guinea fowl and arrange the pieces on top of the lentils. Flash under the hot grill. Serve with the juice separate.