Truffle-stuffed guinea fowl
See what all the fuss about truffles is with this indulgent Sunday lunch or special occasion dish
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 1 hr 30 mins
- Heat oven to 200C/fan 180C/gas 6. Peel and very finely slice the truffle. Loosen the breast skin of the bird, smear most of the butter underneath, then place half the truffle slices under the skin. Heat the rest of the butter in a casserole dish, brown bird on all sides, place the bird, breast side up, in oven, then cook for 30 mins.
- While the bird is roasting, tip the potatoes into a pan of water and bring to the boil. Tip in the shallots and bacon, simmer everything for 2 mins, then drain.
- Remove bird from the oven and lift from the pan. Tip potatoes, shallots and bacon into the casserole dish and toss in the juices. Nestle the bird among the vegetables and return to oven for 30-40 mins. When the bird is done, remove from the oven to rest, but cook the vegetables for a further 15 mins. Scoop vegetables into a serving bowl and scatter with the rest of the truffle. Serve the bird with potatoes drizzled with truffle oil.
Truffles
We used a sand truffle with a drizzle of truffle oil, but if you have a black or white truffle, then leave out the oil - you won't need it.
Per serving
644 kcalories, protein 60g, carbohydrate 20g, fat 35 g, saturated fat 14g, fibre 2g, sugar 1g, salt 1.36 g
Recipe from Good Food magazine, October 2007.
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http://www.bbcgoodfood.com/recipes/4758/
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Ingredients
- 1 truffle
- 1 oven-ready guinea fowl
- 50g butter , softened
- 450g small potatoes , peeled
- 8 shallots , peeled and left whole
- 100g piece of bacon , diced
- drizzle truffle oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 1 hr 30 mins
Ingredients
- 1 truffle
- 1 oven-ready guinea fowl
- 50g butter , softened
- 450g small potatoes , peeled
- 8 shallots , peeled and left whole
- 100g piece of bacon , diced
- drizzle truffle oil
Per serving
644 kcalories, protein 60g, carbohydrate 20g, fat 35 g, saturated fat 14g, fibre 2g, sugar 1g, salt 1.36 g
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01 April 2008
Petra rated this recipe
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09 April 2011
Omi Pears commented on this recipe
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