Grilled Guinea Fowl with Watercress Salad

It is best to do as little as possible to this wonderful bird (which tastes the way most chickens in the world should), but getting a crisp skin with a young bird that takes very little cooking is a problem. This recipe, which calls for fast cooking, is inspired by a recipe for poulet d’Inde (either turkey or guinea fowl) in a cookbook from 1651, Le Cuisinier François, of La Varenne, which uses raspberry vinegar to glaze and finish off the grilled bird.

With the acid f