Guinea Fowl Provençal
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 guinea fowl, fresh, ready to cook, approx. .3 kg
- 80 g lard (duck lard) or other lard
- 5 clove (s) garlic
- 1 lemon (s), organic
- 5 sprigs rosemary
- 5 sprigs thyme
- 10 small potatoes (triplets)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Salt and pepper the guinea fowl inside and out and rub it with the duck fat (the duck fat can be skimmed off when roasting duck breast, it will keep for a long time in the refrigerator). Cut the organic lemon into pieces and fill the guinea fowl with 5 cloves of garlic and 2 sprigs of thyme and rosemary each.
- Preheat the oven to 190 ° C. Heat a roasting pan on the stove and place the guinea fowl breast up in the hot roasting pan. Place the remaining sprigs of thyme and rosemary on top of the guinea fowl, put the lid on and put in the oven.
- The total cooking time is approx. 1 1/2 hours. Brush the guinea fowl several times with duck fat during the cooking time. After about 50 minutes, spread the potatoes and the remaining cloves of garlic around the guinea fowl in the roasting pan and brush immediately with duck fat.
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