Guinea fowl with a warm salad of puy lentils, bacon and herbs Recipe

Roasted guinea fowl breast served on a bed of Puy lentils flavoured with smokey Alsace bacon, shallots and tomatoes.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(28 votes) 2.6/5

Les ingrédients

Pour people
  • For the meat
  • Guinea fowl breast(s) 200g : 6 whole
  • Maldon salt : 6 pinch(es)
  • Sunflower oil : 2 Tbsp
  • For the vegetables
  • Green lentil(s) : 150 g
  • Smoked bacon cube(s) : 75 g
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.5 bunch
  • Tarragon : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Olive oil : 3 Tbsp
  • Tarragon vinegar : 1 Tbsp
  • For the garnish(es)
  • Cherry tomatoes on the vine : 100 g
  • Basil : 0.5 bunch
  • Garlic clove(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Olive oil : 2 Tbsp
  • Lemon(s) : 1 whole



    Preheat the oven to 200'C.

    Season the guinea fowl on both sides with Maldon sea salt.
    Heat a frying pan until hot and add a splash of sunflower oil. Cook the guinea fowl skin side down until the skin is crispy and golden brown. This should take 2-3 minutes. Transfer to the oven and cook for a further 6-8 minutes or until the centre is cooked through. Allow the guinea fowl to rest for 5 minutes before serving.


    Wash the lentils under cold running water to remove any grit or dust.

    Place the lentils in a pan of cold unsalted water and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15 -20 minutes or until tender. Once cooked, drain the lentil and keep warm.

    Whilst the lentils are cooking prepare the rest of the ingredients.

    Peel and finely dice the shallot and garlic cloves. Pick and carefully chop the parsley and tarragon.

    Heat a saucepan over a medium heat and add the olive oil. Cook the bacon lardons in the oil until golden brown and then add the shallots. Cook until the shallots are soft and then remove from the heat. Stir in the garlic and allow the heat of the pan to gently release its flavours.
    Add the lentils and season to taste. Add the tarragon vinegar and then balance the seasoning with a splash more olive oil if needed. Finally stir in the tarragon and parsley.


    Cut the cherry tomatoes into quarters. Peel and finely dice the garlic. Add the garlic to the tomatoes along with the Maldon Sea salt and leave for 15 minutes to allow the salt to extract the juices from the tomatoes.
    Pick and carefully chop the basil leaves. Juice the lemon.
    Once the tomatoes have released their juices, add the basil and olive oil. Add a squeeze of lemon and stir. Check the seasoning and then serve.

  • 4. TO SERVE:

    Carve the rested guinea fowl into 3 pieces. Spoon a generous amount of the lentils into a bowl. Place the guinea fowl on top and then finish with the tomato salad on top of the guinea fowl and around the plate. Spoon on any juices from the guinea fowl or lentils.

Chef's tip

«Guinea fowl is very lean so make sure not to overcook. Roast in the oven until just cooked and then allow to rest for 5 minutes.»

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