Guinea Fowl with Pancetta
Discussion
Guinea Fowl with Pancetta
I love Guinea Fowl. It's a good change from Chicken - and the subcutaneous fat makes for a delicious crispy skin all over the wings and legs.
I've discovered the best way to cook it (IMO!) is like this:
Get a sharp knife and cut the breasts off the bird. Then cut off the legs and the wings. The remaining carcass will make amazing stock for another day. Put the jointed bird portions skin side up into a roasting dish and sprinkle liberally with garlic salt and a little dried Thyme or Tarragon (I like Tarragon). Now get a pack of pancetta. It's important it is ultra-thin cut slices. Crumple up the pancetta and lay it all over the top of the Guinea Fowl pieces.
Roast for about 45 minutes - possibly an hour at 200C. You may need to remove the breast portions early to stop them drying out....but the pancetta really should handle that.
Serve with fine beans and new potatoes.
I love Guinea Fowl. It's a good change from Chicken - and the subcutaneous fat makes for a delicious crispy skin all over the wings and legs.
I've discovered the best way to cook it (IMO!) is like this:
Get a sharp knife and cut the breasts off the bird. Then cut off the legs and the wings. The remaining carcass will make amazing stock for another day. Put the jointed bird portions skin side up into a roasting dish and sprinkle liberally with garlic salt and a little dried Thyme or Tarragon (I like Tarragon). Now get a pack of pancetta. It's important it is ultra-thin cut slices. Crumple up the pancetta and lay it all over the top of the Guinea Fowl pieces.
Roast for about 45 minutes - possibly an hour at 200C. You may need to remove the breast portions early to stop them drying out....but the pancetta really should handle that.
Serve with fine beans and new potatoes.
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