Roast Guinea Fowl Recipe - Great British Chefs

Guinea fowl with liquorice braised leeks, morels and rosemary

Main
medium
2
2 hours

PT2H

Marcus Eaves' roast guinea fowl recipe produces an expertly poised dish. The meat is roasted on the bone and paired with a sweet and warming shallot purée, leeks enhanced with the flavour of liquorice and textural morels. The final dish only uses the breasts, so reserve the legs for soups, stews or salads.

Discover more:

Share recipe

Related recipes

Braised guinea fowl with wild mushrooms

Louise Robinson

Guinea fowl terrine

Mark Dodson

Sous vide guinea fowl terrine

Daniel Galmiche

Guinea fowl with boudin blanc, savoy cabbage and white onion purée

Stephen Crane

Wheat-fed guinea fowl, parfait cigar and pickled mushroom

Lisa Goodwin-Allen

Ingredients

print recipe

shopping List

Metric

Imperial

Guinea fowl

1 guinea fowl, 1.2kg in weight
4 garlic cloves, crushed
1 sprig of fresh rosemary
4 sprigs of fresh thyme
1 knob of butter, large
salt

Shallot purée

4 large shallots, peeled an thinly sliced
25g of butter
100ml of double cream
salt
sugar

Braised leeks

2 leeks
500g of chicken stock
1 sprig of thyme
1 liquorice root
1 garlic clove
150g of butter
salt

Morels

120g of morels
320g of butter
1 garlic clove
1 sprig of thyme
chicken stock
salt

Spinach

250g of spinach, washed
1 knob of butter
salt
pepper

print recipe

shopping List

Blender
Butcher's string

Begin by preparing the shallot purée. Slice the shallots and place them in a saucepan over a medium heat with the butter and a pinch of salt and sugar. Place a lid on top and leave to cook on a gentle heat for around 15-20 minutes, stirring occasionally

4 large shallots, peeled an thinly sliced
25g of butter
salt
sugar

Once the shallots are completely soft, drain off the excess butter and pour in the double cream. Simmer gently for a further 5 minutes, then transfer to a blender and blitz until the purée is smooth

100ml of double cream

Preheat the oven to 180°C/gas mark 4

Stuff the cavity of the guinea fowl with the crushed garlic, rosemary and thyme. Truss the bird using butchers' string to secure the cavity

1 guinea fowl, 1.2kg in weight
4 garlic cloves, crushed
1 sprig of fresh rosemary
4 sprigs of fresh thyme
salt

Rub butter all over the skin of the bird and place in a roasting tin. Roast in the hot oven for 35 minutes, or until the leg juices run clear when pierced with a sharp knife

1 knob of butter

Meanwhile, prepare the braised leeks. Leaving the roots intact, trim a little off the tops and wash the leeks thoroughly in ice water to remove any soil or sand. Bring the chicken stock to the boil and add the thyme, liquorice root, garlic and a pinch salt

2 leeks
500g of chicken stock
1 sprig of thyme
1 liquorice root
1 garlic clove
salt

In a separate pan, lightly caramelise the butter to make a beurre noisette. Add the butter to the stock and simmer for 5 minutes. Then, place the leeks in the stock and simmer until tender, approximately 15-20 minutes

150g of butter

Remove the leeks from the stock, cut them in half lengthways and drain on kitchen towel. Place a pan over a high heat and add some oil. Once scorching hot, caramelise the leeks until dark golden brown and set aside

Once the guinea fowl is cooked, remove from the oven and rest the bird upside down for approximately 25 minutes so that the juices relax back into the meat. Reserve any juices in the roasting tin

Wash the morels thoroughly in warm water to remove any soil or sand until completely clean

120g of morels

Preheat a frying pan and add the butter, garlic, thyme and morels. Lightly fry the morels until they start to soften. Remove the excess butter with a spoon or absorbent kitchen paper and glaze the mushrooms in a splash of chicken stock. Season to taste

320g of butter
1 garlic clove
1 sprig of thyme
chicken stock
salt

In a separate pan, lightly sauté the spinach in a knob of butter, season and keep warm

250g of spinach, washed
1 knob of butter
salt
pepper

Before serving, in separate pans reheat the shallot purée, leeks and morels

Spoon some of the purée onto each plate. Remove the breasts from the bird, carve each in half lengthways and arrange on top of the purée. Place the leeks and morels neatly around each plate and garnish with the baby spinach. Drizzle with the cooking juices and serve immediately

Discover more:

Share recipe

Marcus Eaves

Followers of Marcus Eaves’ career can’t be surprised to see him earning wide acclaim for his delicious cooking at Oblix, a restaurant at the top of London's Shard building.