Weekend Cook 13: Roast Guinea Fowl Serves three to four. Total time: 1 hr 15mins
Saturday 18 September 1999
75g/3oz unsalted butter
25g/1oz French bread, diced
110g/4oz boudin noir (blood
sausage), skin removed,
1 scant tbsp calvados
a pinch of thyme leaves
sea salt, black pepper
1 x 700g/1lb 8oz guinea fowl
125ml/4fl oz dry white wine
a little chicken stock or water
To make the stuffing, first clarify 50g/2oz of the butter: melt it and skim off the surface foam. Decant the clear liquid and discard the milky solids below. Heat this in a frying pan and saute the bread, tossing it until it is crisp and golden. Combine it in a bowl with the sausage. Sprinkle over the calvados and add the thyme and seasoning.
Heat the oven to 190C fan oven/200C or 400F electric oven/Gas 6. Stuff the guinea fowl and place it in a roasting dish. Smear the remaining butter over the bird, pour over the wine, season generously and roast for 50 minutes. Remove to a plate and leave to rest in a warm place for 15 minutes. Skim off excess fat from the roasting tray, add a little chicken stock or water to the juices, and simmer vigorously until the gravy emulsifies, then taste for seasoning. Carve the guinea fowl and serve with the stuffing and gravy.
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