About this recipe:Roasted guinea fowl is a wonderful alternative to chicken or pheasant. Guinea fowl possesses subtle flavours and is at its best when cooked simply using fresh free-range birds and fresh herbs.
50g rice, cooked
1 sprig fresh thyme, chopped
1 small bunch fresh parsley, chopped
25g (1 oz) foie gras, chopped
zest of 1 lemon
salt and pepper, to taste
1 (1kg) whole guinea fowl
2 to 3 tablespoons olive oil
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4.
In a bowl, mix the cooked rice with the thyme, parsley, foie gras, lemon and seasoning. Stuff the guinea fowl with the mixture and secure with string.
Rub the guinea fowl all over with the olive oil and place on a rack inside a roasting tray.
Roast in the oven for 35 minutes until the juices run clear.
This recipe also works well for poussin, also known as coquelet, so feel free to substitute depending on what is in season, or available. Vary the cooking time accordingly.