Guinea fowl

Name: Guinea fowl
Yield: Serves 4
Cuisine: Chinese
Ingredients: 150 ml dry white wine; 600 ml stock; 4 egg yolks; salt and pepper; salt and pepper; 2 lemons; 225 g butter; 2 garlic cloves, crushed; 2 guinea fowl, 700 g each; 100 g pork fat or bacon; 100 g pork fat or bacon; 5 sprigs watercress, chopped; 50 g celery, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

I find guinea fowl more exotic than pheasant or peacock, with its strange cave-drawing shape, designer plumage and weird cry, like a creaking gate. Its eggs are like a practical joke - hard as china; and at a full moon they will keep you awake all night.

Ingredients

50 g celery, chopped
5 sprigs watercress, chopped
salt and pepper

Asia
China
United Kingdom
Main course
London
Gluten-free

Method

Mix the celery and watercress together in a bowl, season and bind with 50g melted butter. Grate the rind of the lemons and mix with some salt and pepper, then rub the skin of the birds with the lemon mixture. Put any remaining lemon mixture and the garlic inside the birds. Tie the pork fat or bacon over the birds with some string.

Heat 100g butter in a pan and brown the birds all over.