Preheat the oven to 200'C.
Peel the potatoes and cut into large chunks. Place the potatoes in a saucepan of cold salted water. Bring to the boil and then reduce to a simmer. Cook the potatoes for 10 minutes or until half cooked. Drain into a colander and allow the potatoes to cool.
Place a baking tray in the oven with the duck fat until the fat is hot. Carefully add the potatoes to the dish and return to the oven. Cook for 25 minutes until the potatoes have a golden crust on the bottom and then turn them over to crisp the other side. This should take another 20 minutes.
For the stuffing:
Peel and finely dice the onion and garlic. Roughly chop the cooked chestnuts. Pick and chop the parsley.
Cook the onions in a saucepan with a knob of butter until translucent. Add the garlic and cook for a further minute. Allow to cool. Mix this with the sausage meat, chestnuts, parsley and ground cloves. Season with salt and pepper. Place this mixture in a piping bag.
For the guinea fowl:
Use a long, thin knife to make an incision in the guinea fowl breast close to the wing bone. Fill the incision with the stuffing. Lay 6 slices of pancetta on to your work surface, making sure they overlap slightly. Place the guinea fowl breast on top, skin side down and then wrap the guinea fowl in the pancetta slices, making sure that the joins are underneath.
Heat a frying pan to hot and then add the sunflower oil. Add the guinea fowl to the pan and cook for 2-3 minutes on both sides. Once the pancetta is golden brown, transfer to the oven and cook for 8-10 minutes. Allow the guinea fowl to rest for a few minutes before serving.
Peel the parsnips and cut into quarters lengthways. Place in a baking tray with a drizzle of sunflower oil and the sprigs of thyme. Cook in the oven for 30 minutes, turning occasionally until the parsnips are golden brown and cooked through. Just before serving, drizzle the parsnips with the honey and return to the oven for a few minutes.
Remove the stem from the carrots. Pick and roughly chop the tarragon. Cook the carrots in salted boiling water until tender. Drain and then toss through the butter and add the chopped tarragon.
Peel and slice the shallots and garlic. Place in a saucepan with the red wine and thyme. Reduce the wine by two thirds and then add the veal stock. Reduce this by half and then pass through a fine sieve.
To serve: Arrange the parsnips and carrots in neat piles on the plate. Place the potatoes alongside. Slice the guinea fowl into 3 pieces and fan out across the plate. Finish the dish with a drizzle of the red wine jus.
«You can use any of the following potato types for roasting: Maris Piper, King Edwards or Desiree.»