A recipe for Italian-style guinea fowl

Ingredients

• 1 guinea fowl, cut in half
• Salt
• pepper
• 2 tbsp melted butter
• 2 tbsp duck fat
• 1 onion, finely diced
• 3 garlic cloves, chopped
• ½ celery stick, finely diced
• 250g chicken livers, trimmed and chopped into 1cm pieces
• 2 thin slices pancetta, finely chopped
• 4 anchovies
• 100ml red vermouth
• 1 tbsp tomato purée
• 200ml chicken stock
• 1 tbsp apple jelly
• 1 tsp to 4 tsp aged balsamic vinegar
• 4tbsp flat-leaf parsley, chopped