Luxury Guinea Fowl with Truffle Stuffing
Luxury Guinea Fowl with Truffle Stuffing



  • 1 black truffle, finely sliced
  • 1 guinea fowl, oven-ready
  • 50g softened butter
  • 450g small potatoes, peeled
  • 8 shallots, peeled
  • 100g diced pancetta
  • Drizzle of black or white truffle oil
  • Heat the oven to 200C. Loosen the guinea fowl’s breast skin, and smear most of the butter beneath, before placing about half the truffle slices under the skin. Heat the remaining butter in a large casserole, then brown the bird on all sides. Place the bird, breast-side up, in the oven to roast for 30 mins. Meanwhile, tip the potatoes into a pan of hot water and boil, with the shallots and bacon, for 2 mins. Drain well.
  • Remove the guinea fowl from the oven and lift out of the pan. Tip the bacon, shallots, and potatoes into the casserole, toss in the roasting juices, then nestle the bird among the veggies and roast for another 40 mins. Remove the bird to rest, roast the rest for another 15 mins, then tip the vegetables into a serving bowl and scatter with the remaining truffle slices. Serve the guinea fowl with the potatoes, bacon, and shallots, all drizzled with truffle oil.
1 hr 30 mins
4 serving

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