Roast guinea fowl with prune and bacon stuffing | Sainsbury`s Magazine

Ingredients

• 1 x 1.05kg guinea fowl, at room temperature
• 50g soft butter
• 1 garlic clove, crushed
• 4 small sprigs of rosemary
• 2 medium onions, sliced
• 150ml Armagnac (or other brandy)
• 600ml fresh chicken stock
• juice of 2 oranges
• 100g prunes, each cut into six
• 2 tbsp Armagnac (or other brandy)
• 75g smoked streaky bacon, finely chopped
• 25g butter
• 1 medium onion, finely chopped
• 4 good pork sausages (about 300g), skins removed
• 1 x 28g pack flat-leaf parsley, leaves only, finely chopped
• 1 sprig of rosemary, leaves finely chopped
• 75g fresh breadcrumbs
• zest and juice of ½ orange