Guinea Fowl with Porcini and Lardons

Jointed guinea fowl roasted and served with a rich sauce of porcini mushrooms, lardons, shallots, sherry, and crème fraîche.

Dinner Main Course Mushrooms Special Occasion Guinea Fowl

Estimated Nutrition

Calories

709.1

kcal / serving

4254.6 kcal total

Carbs

11.4g

per serving

68.3 g total

Fat

47.6g

per serving

285.5 g total

Protein

52.5g

per serving

315.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Crème Fraîche

full-fat, 2-3 tbsp

GrainsCereals

Plain Flour

Liquids

300

Amontillado Sherry

can substitute with dry white wine

300

Dry White Wine

alternative to sherry

Meat

2.4

Guinea Fowl

two birds weighing about 1.2kg each

200

Smoked Bacon Lardons

NutsSeeds

sprig

Thyme

bunch

Parsley

small bunch, chopped

OilsFats

Olive Oil

2 tbsp

Vegetables

Porcini Mushroom

dried

piece

Banana Shallot

chopped

200

Chestnut Mushroom

small

Method

Add the sauce to the lardons along with chopped porcini, their soaking liquid, and fresh mushrooms.

Preheat the oven to 180°C and soak porcini mushrooms in 4 tablespoons of boiling water.

Heat oil in a frying pan and brown the guinea fowl pieces for 5 minutes.

Roast meat for 25 minutes, then remove breasts and roast legs for another 15 minutes.

Joint the birds by separating the legs, thighs, and wings.

Cook for 5 minutes, season, stir in crème fraîche and parsley, and serve over the meat.

Remove the breasts, pull off the skin, and simmer carcasses and wings in 900ml water for 30 minutes to make stock.

Sauté lardons and shallots for 10 minutes, add thyme and sherry, then reduce liquid by a third.

Make a roux with butter and flour, then stir in 500ml of homemade stock until thickened.