Name: Roast Guinea Fowl with Black Olive Butter Sauce
Yield: Ingredients For 2
Ingredients: 200 ml / 7 fl oz chicken stock; 115 g / 4 oz unsalted butter; 2 shallots, finely chopped; 100 ml / 3½ fl oz brandy; 1 dressed guinea fowl, weighing about 1.15 kg / 2½ lb; 450 g / 1 lb new potatoes; 2 garlic cloves; 1 tbsp rosemary leaves; 55 g / 2 oz softened butter; 3 tbsp olive oil; salt and pepper; 150 ml / ¼ pt double cream; 75 g / 2½oz stoned black olives, chopped small; 150 ml / ¼ pt Madeira; 12 juniper berries; 30 g/ 1 oz butter; 1 small garlic clove, peeled, smashed and finely chopped

Preparation info

Ingredients For
2

Difficulty
Medium

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

Guinea fowl are really farmed game, sharing qualities of chicken, squab and pheasant. They have a pronounced and delicious flavour, but are not remotely high-tasting and, being virtually fat-free, need sensitive and finely timed cooking if they are not to be too dry The best way to achieve a perfect result is to seal the bird before it goes into the oven, a restaurant technique used to save time that can be used in the domestic kitchen to good effect. They do not take a lot of roasting and