Stuffed Guinea Fowl with Brie, Bacon and Apple

Frank Bordoni's guinea fowl, made with an apple and brie stuffing, is basted in port and covered in crisp streaky bacon
By Frank Bordoni
Stuffed Guinea Fowl with Brie, Bacon and Apple
  • Rating:
  • Serves: 4
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: 15 minutes plus 24 marinating
  • Effort: medium


For the stuffing

  • 4 slices ciabatta bread
  • 6 tbsp milk
  • 1 egg
  • 1/2 onion, grated
  • 100 g pork sausage meat
  • 1 green apple
  • 3 tbsp port
  • 1 tbsp chopped parsley
  • pinch salt
  • 110 g brie

For the guinea fowl

  • 1 whole guinea fowl
  • 6 lightly crushed juniper berries
  • 2 vegetable oil
  • 3 sprigs thyme
  • 30 butter
  • 6 streaky bacon
  • freshly ground salt and black pepper
  • bunch of watercress, to garnish


1. For the stuffing, soak the bread in the milk for about 5 minutes. When the bread has absorbed all the milk, mash it up with a fork. Add the egg, onion, sausage meat, apple, 2 tablespoons of the port, parsley and a pinch of salt. Divide the brie into bite-sized chunks and stir into the stuffing.

2. Stuff the cavity of the guinea fowl with the mixture, and secure at both ends with cocktail sticks.

3. Place the guinea fowl in a large bowl, moisten with the remaining port, and rub the juniper berries, oil and thyme over the meat. Cover, and leave to marinate in a cool place for 24 hours, turning the bird at regular intervals.

4. When you are ready to cook the guinea fowl, drain the marinade from the bird, reserving any juices for basting as the bird cooks. Preheat the oven to 220C/gas 7.

5. Over a high heat, melt the butter in a casserole pan and when hot, quickly brown the guinea fowl until it's golden on all sides.

6. Roast in the oven, uncovered, moistening after 15 minutes with a few spoonfuls of the marinade. Moisten again after 30 minutes.

7. Cover the breast with the bacon slices and continue cooking for another 15-20 minutes in the oven, until the bacon is crisp.

8. To serve, carve the guinea fowl and its stuffing into slices, arrange on two serving plates and garnish with fresh watercress.

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