Truffle-stuffed guinea fowl

Prep: 30 mins Cook: 1 hr, 30 mins

More effort

Serves 4
See what all the fuss about truffles is with this indulgent Sunday lunch or special occasion dish

Nutrition and extra info

Nutrition: per serving

  • kcal644
  • fat35g
  • saturates14g
  • carbs20g
  • sugars1g
  • fibre2g
  • protein60g
  • salt1.36g
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Ingredients

  • 1 truffle
    Truffle

    Truffle

    truff-ill

    The black Perigord truffle isn’t the only truffle.

    Truffles lauded as Black Diamonds…

  • 1 oven-ready guinea fowl
    Guinea fowl

    Guinea fowl

    gin-ee fow-l

    A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…

  • 50g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 450g small potatoes, peeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 8 shallots, peeled and left whole
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 100g piece of bacon, diced
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • drizzle truffle oil

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (1)

omipears's picture

Try this with White spring truffles, bianchetti, they are very affordable. Or try with Trufflehunter truffle butter. OP

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