Pan-fried guinea fowl with grilled radicchio and salsa verde Recipe

If you are a fan of game, then you will enjoy guinea fowl, which is available year-round. This dish is light enough for a summer lunch, yet substantial enough for when the weather turns. A surefire crowd pleaser.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 3.5/5

Les ingrédients

Pour people
  • Guinea fowl breast(s) 200g : 6 whole
  • Pancetta slice(s) : 36 whole
  • Sunflower oil : 25 ml
  • Fine salt : 6 pinch(es)
  • For the vegetables
  • Radiccio(s) : 2 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Balsamic vinegar : 30 ml
  • Baby potato(es) : 600 g
  • Garlic clove(s) : 2 whole
  • Rosemary sprig(s) : 4 whole
  • Olive oil : 50 ml
  • Maldon salt : 6 pinch(es)
  • For the sauce
  • Flat leaf parsley : 0.5 bunch
  • Fresh mint : 0.25 bunch
  • Capers : 30 g
  • Maille Dijon mustard : 10 g
  • Anchovies in oil : 3 whole
  • Olive oil : 100 ml
  • Garlic clove(s) : 1 whole


  • ETAPE 1

    Preheat the oven to 200'C.

    Remove the root from the garlic cloves, and lightly crush the garlic cloves under your knife, but leave the skin on.

    Roughly tear the rosemary sprigs if they are large.

    Place the new potatoes in a roasting tray and drizzle with the olive oil. Season with the sea salt and add the garlic cloves and strew with the rosemary.

    Place the tray in the oven and cook the potatoes for 45 minutes until golden brown and cooked through.

    Pre-heat a griddle pan on a medium high heat.

    Prepare the radicchio by removing any damaged outer leaves and trimming the root end, and cut into wedges. Toss the radicchio quarters with olive oil and salt, set aside until needed.

    For the guinea fowl: season the guinea fowl with fine salt. Lay 2 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 minutes. Allow the guinea fowl to rest for a five minutes before serving.

    To cook the radicchio: Place on the griddle, and allow to cook until it begins to char. Remove from the heat, and drizzle with the balsamic vinegar. If the radicchio needs more cooking, it can be added to the guinea fowl pan in the oven.


    Pick the leaves from the parsley and mint, and chop finely. Mince up the garlic and anchovies.

    Put the mint and the parsley in a bowl and add the garlic, mustard, capers and chopped anchovies. Mix all of the ingredients together before adding the olive oil.

    Alternatively, you can blend all the ingredients in a food processor.

Chef's tip

«If radicchio is unavailable, red or white chicory are a great alternative. The salsa verde will keep in the refrigerator for a few days and can be used instead of a basil pesto.»

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