Roast guinea fowl with prune and bacon stuffing
Roast guinea fowl with prune and bacon stuffing Roast guinea fowl with prune and bacon stuffing Lucas Hollweg Lucas Hollweg is a self-taught cook and food
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Cooking tools:
- Skewer
- Toothpick
- Roasting pan
- Fine-mesh sieve
- Microplane
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Pitcher
- Aluminum foil
- Serving platter
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
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