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Pot-Roasted Guinea Fowl, Broad Beans and Bacon Infused Sauce

Succulent guinea fowl crown and confit legs served with a rich bacon-infused cream sauce, broad beans, and pickled onion shells.

DinnerBaconBroad BeansConfitGuinea FowlAdvanced
Estimated Nutrition
Calories
1427.2
kcal / serving
2854.4 kcal total
Carbs
48.4g
per serving
96.8 g total
Fat
105.3g
per serving
210.5 g total
Protein
71.1g
per serving
142.2 g total
Cook Time
180
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
60
g
Caster Sugar
CondimentsSauces
125
ml
White Wine Vinegar
Dairy
30
g
Butter
2 knobs
50
g
Butter
unsalted
100
g
Crème Fraîche
LegumesPulses
150
g
Broad Bean
podded weight
Liquids
2
l
Chicken Stock
175
ml
Dry White Wine
150
ml
Dry White Wine
250
g
Chicken Stock
clear
Meat
2
piece
Guinea Fowl Leg
boned
1
piece
Guinea Fowl Crown
4
piece
Bacon Lardons
100
g
Bacon Skin
and rind
NutsSeeds
100
g
Rock Salt
coarse
2.5
tsp
Thyme
fresh
1
piece
Salt
fine, for seasoning
1
piece
Thyme
fresh leaves
2
piece
Garlic
cloves
2
piece
Garlic
cloves
1.5
tsp
Thyme
fresh leaves
OilsFats
1
l
Duck Fat
15
ml
Vegetable Oil
a little
Other
1
piece
Flowers
edible, for garnish
Vegetables
150
g
Onion
baby, peeled
2
piece
Shallot
banana type, thinly sliced
1
piece
Cos Lettuce
cut into thin strips
1
piece
Pea Shoot
for garnish

Method

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