Roast guinea fowl breast with smoked bacon, lentils and wild mushrooms Recipe

Roast guinea fowl served with a warming broth of smoked bacon, lentils and herbs, topped with sauteed wild mushrooms.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 2.5/5

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) : 300 g
  • Smoked bacon cube(s) : 150 g
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 3 whole
  • Carrot(s) : 2 whole
  • Chicken stock : 250 ml
  • Double cream : 100 ml
  • Coarse ground black pepper : 2 g
  • Maldon salt : 1 pinch(es)
  • Tarragon vinegar : 1 Tbsp
  • Tarragon : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • For the garnish(es)
  • Fresh mixed wild mushroom(s) : 250 g
  • Unsalted butter : 50 g
  • Garlic clove(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Maldon salt : 1 pinch(es)
  • Coarse ground black pepper : 1 g



    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. Turn the breasts and cook for 2 minutes before transferring to the oven to cook for a further 6 minutes. Allow the guinea fowl to rest for 5 minutes before serving.


    Wash the lentils and place them in a large saucepan with approximately twice the amount of water, bring to the boil and simmer for 15-20 minutes until tender.

    While the lentils are cooking prepare the rest of the ingredients. Peel and finely dice the shallot and carrot, mince the garlic cloves, pick and finely chop the parsley and tarragon. Heat a saucepan over a medium heat and add the olive oil. Cook the bacon lardons until golden brown then add the shallots and carrot. Cook for 3 minutes before adding the garlic and stock. Bring to the boil, simmer for 2 minutes then add the double cream and reduce for 2-3 minutes until coating consistency. Drain the cooked lentils and add to the reduction along with the tarragon vinegar, tarragon and parsley. Season to taste.


    Separate and brush the mushrooms to get rid of any grit. Leave small mushrooms whole and tear large mushrooms into smaller pieces. Finely chop the garlic and parsley. Melt the butter in a large frying pan until sizzling and add the mushrooms. Saute for 1 minute on a high heat before adding the garlic and parsley. Season and cook for a further 30 seconds. Remove from the heat.

  • 4. TO SERVE:

    Carve the rested guinea fowl into 5 pieces. Spoon a generous amount of the lentils into a bowl. Place the guinea fowl on top and then finish with the mushrooms.

Chef's tip

«Guinea fowl is very lean so make sure not to overcook!!! You could make this dish with chicken or duck if you can't find guinea fowl. »

Your comments