Pan-roasted guinea fowl with smoked bacon, vegetables and mustard sauce

Name: Pan-roasted guinea fowl with smoked bacon, vegetables and mustard sauce
Yield: Serves 4
Ingredients: 4 tbsp sunflower oil; 2 tsp Dijon mustard; 4 x 175 g (6 oz) French-trim guinea fowl breasts, skin removed; 1 tbsp chopped rosemary; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 650 ml (23 fl oz/generous 2¾ cups) brown chicken stock; 50 g (1¾ oz/3½ tbsp) unsalted butter; 150 g (5½ oz) Italian cipollini onions, halved; 200 g (7 oz) baby parsnips; 200 g (7 oz) baby carrots, trimmed; 1 small celeriac; 8 thin rashers (slices) of smoked bacon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Wrapping the guinea fowl breasts in rashers (slices) of bacon helps keep the flesh moist and juicy. As the bird cooks, the bacon releases its tasty fat.

Ingredients

4 x 175 g (6 oz) French-trim guinea fowl breasts, skin removed
1 tbsp

Main course
Gluten-free

Method

Place the guinea fowl breasts in a shallow dish. Sprinkle over half the rosemary, 2 tbsp oil and 1 tsp Dijon mustard. Leave to marinate at room temperature for 1 hour.

Remove the breasts from the marinade and wrap each one in 2 rashers (slices) of bacon. Secure with a cocktail stick (toothpick) and season with salt and pepper.

Preheat the oven to