Roast guinea fowl on celeriac, pear & satsuma salad with watercress


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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It’s amazing that we don’t eat more Guinea fowl. You cook them exactly as you would a chicken, which they generally have more flavour than, and they’re not hugely expensive. You can feed 3-4 people from your average bird, so perhaps it’s more a budgetary thing when you consider you can buy a large battery-reared chicken for much less - much less flavour, too, mind you. Guinea fowl are native to Africa but it was the Portuguese who brought them to Europe from their colony in Guinea around th