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Roasted Guinea Fowl Served on a Bed of Lentils (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



2 guinea fowl, each weighing 700g/1lb6oz, trimmed weight20g/¾oz clarified butter1 tbsp sunflower oilsalt and freshly ground black pepperFor the Lentils:14 baby onions, peeled100g/4oz carrots, cut into 4 x 1cm/1½ x ½in batons100g/4oz smoked streaky bacon, chopped into fine strips20g/¾oz unsalted butter400g/14oz green or brown lentils, picked over, washed and draineda pinch of ground cloves, or 2 cloves, ground1 bouquet garni (4 sprigs of fresh thyme and 2 bay leaves, tied together)1 garlic clove, peeled and finely choppedFor the Juice:200ml/7fl oz brown chicken stock or water2 sprigs of fresh thyme



Method



1. Preparing the guinea fowl. Remove the wishbone and winglets from the bird, chop finely and reserve for the juice. Singe the guinea fowl over a flame to remove the feather stubs then truss the bird. Reserve.2. Cooking the lentils. Sweat the baby onions, carrot batons and bacon strips in the butter for 3 or 4 minutes without colouring. Add all the other ingredients, season with some pepper, cover and simmer for about 35 minutes. Taste for texture and flavour, then drain, reserving juices and lentils in separate pans. Preheat the oven to 220C/425F/Gas7.3. Roasting the guinea fowl. In a roasting pan, sear and brown the guinea fowl in the clarified butter and oil for about 5 minutes on each thigh and 2½ minutes on each breast. Add the winglets, and add seasoning. Cook in the preheated oven for 8 minutes on each thigh. Remove the birds from the oven to a serving dish, wrap in aluminium foil, and reserve for a minimum of 10 minutes.4. Making the juice. Spoon the fat from the roasting tray, then add the stock or water, the reserved lentil liquid and the thyme to the winglets. Bring to the boil, then simmer for 10 minutes or so. Strain, season if necessary, and keep warm.5. Serving. preheat the grill. Re-heat the lentils and place them on a large heatproof serving dish. Keep warm. Carve the guinea fowl and arrange the pieces on top of the lentils. Flash under the hot grill. Serve to your guests, with the juice offered separately.Variations:This dish can be made with chicken. As a garnish, spring onions and more bacon could be added.