ROAST GUINEA FOWL WITH APPLES
Guinea fowl is a great alternative to chicken, with a slightly deeper flavor, but like a lot of game birds it needs careful cooking to prevent the breast from drying out. In the restaurant we remove the legs and wings, and poach the crown in flavored stock before quickly roasting it at a high temperature. I’ve simplified the recipe for the home, where you may prefer to serve the whole bird.
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat the oven to 400°F.
  2. Season the guinea fowl with salt and pepper, cover the breast with the bacon, and place in a roasting pan.
  3. Melt the butter in a cast-iron frying pan and carefully lay the apple slices in the butter. They need to be kept in a single layer, so cook in batches if necessary. Sauté the apples for 3–4 minutes until they are nicely caramelized, then arrange them around the guinea fowl. Brush the breast of the bird with the remaining melted butter and season with salt and pepper again. Pour over half the cream, then place in the preheated oven and cook for 20 minutes.
  4. Remove the bacon and set aside. Lower the temperature to 350°F, then baste the bird and cook for an additional 20–25 minutes.
  5. Remove the guinea fowl from the oven and transfer to a warm plate with the bacon. Leave to rest for 15 minutes.
  6. Add the brandy and the remaining cream to the pan and bring to a boil. Taste and adjust the seasoning. Pour the sauce over the guinea fowl and serve immediately, with the reserved bacon on the side.