Roasted Guinea Fowl with Tarragon sauce
best served with steamed rice and roasted vegetables
1.kg Woolley Park Guinea Fowl, with giblets
Salt and pepper to season
20 grams Fresh Tarragon
Dash of double cream
Juice of one lemon
Dash of white wine
1. Pre-heat your oven to 225C, and place the Guinea Fowl and giblets in a deep roasting tray. Cook the bird at 225C for 40 minutes, before reducing the heat the 170C for a further 30 minutes.
2. Remove thebird from the roasting tray and leave to rest. Use the contents of the dish (the giblets and 'stock') to make the tarragon sauce by mixing in tarragon, lemon juice, a dash of white wine and enough cream to gather the consistency of a white sauce. Serve with the steamed rice and roasted vegetables, and pour the sauce over the fowl.