Roast Guinea Fowl with Truffle

Charmaine Lu -
  • 1.2kg guinea fowl
  • 3 small black truffles from a jar
  • Small bunch of thyme
  • 1 garlic bulb, quartered
  • 50g butter
  • 300ml chicken stock
  • Handful of chopped parsley
  • Tagliatelle, cooked and buttered, to serve
  • Preheat the oven to 180C. Line a roasting tin with foil. Loosen the breast skin of the guinea fowl with your fingers, and stuff the gap between the skin and the breast with 2 sliced truffles. Pop the garlic and thyme inside the bird, then season the guinea fowl well and cover with pats of butter and more thyme. Place the bird in the tin and bring the foil up around it.
  • Pour the stock in the tin and seal the foil parcel. Roast for 15 mins per 450g, plus an extra 15 mins. Open up the parcel and cook for 20 mins to brown the bird, then remove from the oven and leave to rest for 15 mins. Serve with tagliatelle drizzled with melted butter, the remaining truffle grated over the top and a drizzle of the roasting juices. Mmm!
1 hr
4 serving