Roast Guinea Fowl with Potato Straws
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,089 cal. | (52 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 56.2 mg | (468 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 2,152 mg | (54 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 176 mg | (59 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 823 mg | |||
| Cholesterol | 383 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the Guinea fowl
- 2 Guinea fowl (ready to cook)
- salt
- freshly ground pepper
- 1 bunch thyme
- 1 bunch rosemary
- Bakers twine
- 2 Tbsps olive oil
- 4 Tbsps light balsamic vinegar
- For the potatoes
- 4 large potatoes (predominantly waxy)
- 1 tsp Potato starch
- Frying oil
- salt
Preparation steps
For the Guinea fowl: Cut breasts from the bone and separate legs. Rinse meat and pat dry. Rub with salt and pepper.
Rinse herbs and pat dry. Place herbs on the flesh side of the meat and tie with kitchen twine.
Heat olive oil in a Dutch oven or roasting pan. Fry meat until brown on the skin side, then turn on the flesh side with the herbs and fry briefly.
Deglaze with vinegar and roast in preheated oven at 175°C (gas mark 2, circulating air: 160°C) (approximately 350°F) for 20-25 minutes. Baste occasionally with cooking juices.
For the potatoes: Peel potatoes, rinse and cut into thin slices first (Step 1), then cut into thin sticks. Mix potatoes with starch (Step 2). Heat frying oil to 175°C (approximately 350°F) and fry potatoes in portions until brown (Step 3).
Drain on paper towel, then season with salt. Serve together with the guinea fowl.
