Roast guinea fowl with fennel, shallot and white wine sauce
Guinea fowl with thyme butter, bacon and a rich white wine sauce to serve four: a special roast for a smaller gathering.
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Cooking tools:
- Roasting pan
- Carving knife
- Chef's knife
- Cutting board
- Plate
- Oven
- Stove
- Aluminum foil
- Mixing bowl
- Baster
- Wooden spoon
- Measuring spoon
- Measuring cup
- Fork
Ingredients
- 8 banana shallots, peeled and halved lengthways
- ½ small fennel bulb, trimmed and sliced widthways
- 3 garlic cloves, unpeeled
- 1 tbsp thyme leaves
- 2 tbsp salted butter, softened
- 2 small guinea fowl, about 1kg each (or a 2kg guinea fowl)
- 4 smoked back bacon rashers
- 10 pitted prunes, halved
- 350ml white wine
- 150ml chicken stock
- 1 tbsp extra-virgin olive oil
- 1½ tsp dijon mustard
- 4 tbsp double cream
- Squeeze lemon juice
- 1 tbsp finely chopped parsley
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