Roast Guinea Fowl with Tarragon and Lemon Sauce

Roast butter-smeared guinea fowl served with a creamy white wine, lemon, and tarragon reduction sauce.

Dinner Poultry French Roast Guinea Fowl

Estimated Nutrition

Calories

620.5

kcal / serving

2482 kcal total

Carbs

3.2g

per serving

12.8 g total

Fat

35.6g

per serving

142.2 g total

Protein

58.6g

per serving

234.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

softened

Double Cream

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

tsp

Plain Flour

Liquids

150

White Wine

Meat

piece

Guinea Fowl

giblets removed

NutsSeeds

pinch

Sea Salt Flakes

to taste

pinch

Black Pepper

freshly ground, to taste

4.5

sprig

Tarragon

leaves only, chopped

Method

Preheat the oven to 200°C.

Smear the guinea fowl with softened butter and season with salt and pepper.

Place birds in a roasting tray and roast for 35 to 40 minutes until juices run clear.

Transfer birds to a platter, cover with foil, and let rest while keeping the tray juices.

Heat the roasting tray juices over medium heat while scraping the pan bottom.

Whisk in the flour and cook for 30 seconds to form a smooth paste.

Vigorously whisk in lemon juice and white wine, then boil until thickened and reduced.

Strain sauce through a sieve into a pan and simmer with tarragon and cream.

Carve the guinea fowl and serve topped with the tarragon sauce.