1 h 15 min

Roasted Guinea fowl with fried onions and apricots

Stevan_Paul By Stevan Paul , Editor

If you look up umami in the dictionary, there’s a picture of this dish. A flavoursome recipe with an increasingly popular bird and delicious roasted veggies. The fine guinea fowl for 2-4 people is easy to prepare. What a lovely Sunday dinner!

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Ingredients For

  • Pintade
    Meat products
    Red Label Guinea fowl
    1 (ca. 1 kg) See the article
  • x 6
  • x 2
  • x 2
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    4 tbsp See the article
  • Touraine
    Wine and spirits
    Touraine PDO
    100 ml See the article
  • 300 ml
  • Apricots
    Fruits & Vegetables
    French Apricots
  • x 2
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    20 g See the article
  • 2 Twigs

Salt the guinea fowl inside and out, tie the legs with kitchen string and set aside. Peel the carrots and cut in half lengthwise. Peel the onions and cut them into quarters. Peel the garlic and cut the cloves in half. Turn the oven on to 220 degrees.

Heat olive oil in a roasting pan, add onions and carrots and sauté briefly. Deglaze with white wine and bring to the boil. Fill up with stock. Add garlic, apricots, pearl onions and thyme and bring to the boil.

Brush the bird with the softened butter and place in the roasting tin.  Cook in the oven for 20 minutes, then reduce the heat and cook for a further 35 minutes.

Fleur de sel de Guérande sea salt PGI
Fleur de sel de Guérande sea salt PGI
See Recipe