EatSmarter exclusive recipe

Roasted Guinea Fowl

on Winter Vegetables
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Roasted Guinea Fowl

Roasted Guinea Fowl - The noble bird tastes best on a bed of hearty vegetables

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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
186
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie186 kcal(9 %)
Protein27 g(28 %)
Fat4 g(3 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin15.5 mg(129 %)
Vitamin B₆0.6 mg(43 %)
Folate39 μg(13 %)
Pantothenic acid1 mg(17 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C13 mg(14 %)
Potassium546 mg(14 %)
Calcium91 mg(9 %)
Magnesium44 mg(15 %)
Iron2.1 mg(14 %)
Iodine8 μg(4 %)
Zinc1.4 mg(18 %)
Saturated fatty acids0.6 g
Uric acid201 mg
Cholesterol66 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1
1 sprig
1 sprig
4
small Guinea fowl breasts (with skin, each about 100 grams)
2 teaspoons
1
large Carrot (about 200 grams)
1 root
Beet (about 100 grams)
1 bunch
1 ¼ pints
3 tablespoons
Madeira wine (or orange juice)
2 teaspoons
Preparation

Kitchen utensils

1 Cutting board, 2 Knives (1 large, 1 small), 1 large Non-stick pan, 1 Slotted spatula, 1 Peeler, 1 Vegetable brush, 1 Rubber gloves, 2 Pots, 1 Slotted spoon, 1 Casserole dish (with lid, about 2.5 liters), 1 Measuring cups, 1 Teaspoon, 1 Fine-mesh sieve, 1 Whisk, 1 small Ladle

Preparation steps

1.
Roasted Guinea Fowl preparation step 1

Lightly smash the garlic with the side of a knife. Rinse rosemary and thyme and shake dry.

2.
Roasted Guinea Fowl preparation step 2

Rinse guinea fowl breasts and pat dry. Season with salt and pepper.

3.
Roasted Guinea Fowl preparation step 3

Heat oil in a large non-stick pan over medium heat and sear the guinea for 2-3 minutes on both sides. Add garlic, rosemary and thyme.

4.
Roasted Guinea Fowl preparation step 4

Rinse carrot, peel and dice.

5.
Roasted Guinea Fowl preparation step 5

Rinse beet thoroughly under running water, peel and cut into sticks. (Wear gloves to prevent staining hands.)

6.
Roasted Guinea Fowl preparation step 6

Rinse scallions, shake dry and cut into pieces.

7.
Roasted Guinea Fowl preparation step 7

In a pot, bring 200 ml (approximately 3/4 cup) of salted water to a boil. Blanch scallions until crisp-tender. Remove with a slotted spoon and drain. Blanch carrots until crisp-tender, then remove and drain. Finally, blanch beets until tender. Remove and drain.

8.
Roasted Guinea Fowl preparation step 8

Rinse vegetables under cold water and drain well.

9.
Roasted Guinea Fowl preparation step 9

Place vegetables in a baking dish (about 2.5 liters or quarts) and top with guinea. 

10.
Roasted Guinea Fowl preparation step 10

Pour in chicken stock and Madeira (or orange juice). Drizzle truffle oil over the guinea, cover with lid and bake in a preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for about 20 minutes.

11.
Roasted Guinea Fowl preparation step 11

Remove garlic, rosemary and thyme. Transfer guinea to a baking sheet and broil for 4–5 minutes to brown the skin. Keep vegetables warm.

12.
Roasted Guinea Fowl preparation step 12

Strain the cooking liquid through a fine sieve into a pot and boil until reduced by about 1/3, stirring frequently. Season the sauce with salt and pepper. Serve guinea and vegetables with the sauce.