Guinea fowl with morel cream


Prep 20 mins
Cook 25 mins


2 Persons

      • 1 large shallot , diced
      • 50g unsalted butter
      • 100g fresh morels or 25g dried (soak in hot water for 20 minutes if using dried)
      • small splash white wine vinegar
      • 100ml white wine
      • 250ml chicken stock
      • 120ml double cream
      • 2 guinea fowl breasts, skin on
      • splash Madeira wine
      • spinach , to serve


      1. Heat the oven to 200C/fan 180C/gas 6. Make the morel cream by cooking the shallot in half the butter until softened. Throw in the morels and cook for a few mins. Add the white-wine vinegar and allow to reduce.
      2. Tip in the wine and reduce by two-thirds. now add the stock and again reduce by half. Add the cream, bring to the boil, season and remove from the heat.
      3. Heat a little oil in a hot frying pan. Season the guinea fowl generously and start cooking, skin-side down. Continue until the meat is coloured and the skin is golden brown. Turn over, put in the oven and roast for another 8-10 minutes or until the breast has a slight spring to it when pushed. Remove from the oven and add the remaining butter and a splash of Madeira to the pan. Allow to rest for a few minutes, and keep basting with the cooking juices.
      4. Arrange some hot buttered spinach on a plate, slice the bird with one long-angled cut and put on top of the spinach, then spoon over the resting juices and dress with a generous amount of the morel cream.

Nutritional Facts

797 kcalories, protein 40.5g, carbohydrate 7.3g, fat 64 g, saturated fat 34.6g, fibre 1.6g, salt 1.28 g