Pot Roasted Guinea Fowl with Confit Onion

Pot roasted guinea fowl served with a flavorful pea purée stuffed inside roasted confit onions and aromatic vegetables.

French Cuisine High Protein Roast Guinea Fowl

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

24.3g

per serving

48.6 g total

Fat

27.4g

per serving

54.8 g total

Protein

56.2g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

small knob

Liquids

White Wine

200

Chicken Stock

Meat

piece

Guinea Fowl

legs and breasts, separated into thigh and drumstick

NutsSeeds

0.5

clove

branch

handful

handful

pinch

to taste

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

for browning

Vegetables

0.5

piece

Leek

chopped

piece

Carrot

chopped

stalk

Celery

chopped

piece

Onion

200

Green Peas

frozen or fresh

Method

Brown the guinea fowl legs and breasts in a hot pan with olive oil.

Soften leeks, carrot, celery, thyme, and garlic in a saucepan with olive oil.

Add guinea fowl to the vegetables and pour in the white wine.

Roast the saucepan contents in the oven at 160°C for 15 minutes.

Fry halved onion in butter until lightly colored.

Add chicken stock, cover with foil, and roast at 180°C for 20 minutes.

Simmer peas in stock with butter, tarragon, chervil, and seasoning, then blend into a purée.

Remove onion centers, fill with pea purée, and serve with the guinea fowl.