- Serves: 2-4
- Cook Time:
- Prep Time: 20 minutes
- Effort: medium
- 5 clove garlic
- 1 red chilli, halved and deseeded
- 10 sprigs of tarragon, roughly chopped
- grated zest and juice of ½ a lemons
- 2 tbsp olive oil
- black pepper
- 1 guinea fowl, 1.3kg in weight
- parsnip puree, to serve
For the wild mushroom sauce:
- 50 g butter
- 1 shallot, chopped finely
- 150 g wild mushrooms, cleaned and broken into pieces
- 100 ml chateau de ripaille, or a medium sweet white wine
- 150 ml chicken stock
1. Bring a small pan of water to the boil. Add in the garlic and blanch for 5 minutes, then add the chilli and blanch for a further 3 minutes; drain.
2. Pound the garlic and chilli into a paste. Mix in the tarragon, lemon zest and juice and 1 tablespoon of the olive oil. Season with salt and freshly ground pepper.
3. Preheat the oven to 180°C/gas 4.
4. Take the guinea fowl and carefully make a space between the breast and skin. Push the garlic paste into the cavity under the skin, spreading it as evenly as possible.
5. Heat a large frying pan, add the remaining olive oil and heat through. Add in the guinea fowl and brown on all sides.
6. Transfer the browned guinea fowl to a roasting tray and roast for 45 minutes until cooked through.
7. Meanwhile, make the wild mushroom sauce. Melt the butter in a heavy-based frying pan over a medium heat. Add in the shallot and fry gently until softened.
8. Add in the wild mushrooms and fry, stirring, for 2-3 minutes.
9. Add in the wine and the chicken stock, mixing well, and cook briskly until reduced by half.
10. Serve the guinea fowl with parsnip puree and the wild mushroom sauce.
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