Roasted guinea fowl on a walnut pancake with mushrooms and brandy mascarpone sauce

For the guinea fowl

1. Gently ease the legs away from the breast and sever the skin close to the leg, retaining as much skin as possible still attached to the breast. Trim any loose skin attached to the wing area and remove the second wing joint, along the wing tip.
2. Make a farce by mincing the bacon, with garlic and sage, season with lemon zest, pepper and enough lemon juice to freshen the flavour.
3. Gently push a finger between the breast and skin where it was severed from the leg to make a cavity, the insert a portion of the farce and distribute it evenly, taking care not to break the skin. Refrigerate until ready to cook.
4. Preheat the oven to 170° C rub the guinea fowl with olive oil, salt and pepper. Heat the clarified butter in a roasting tray and seal carefully over a moderate heat until lightly coloured. Transfer to the oven and roast for 5 minutes on each side and then 5 minutes upright. Remove and place in a warm dish breast side down using crumpled foil to keep them steady and leave to rest for 10 minutes
5. Carve by removing the breasts from the guinea fowl by running a knife along the breast bone and severing the wing joints. Place a walnut pancake in to the centre of a warm plate and put the guinea fowl breast on top and place a generous spoonful of the mushroom sauce around the edges.

Game sauce (makes about 750ml)

1. In a large heavy based stockpot slowly heat the bacon to release the fat. Add oil and increase the heat and brown the guinea fowl, quail or chicken. Remove the bones to a bowl and brown the vegetables evenly then return the bones.
2. Add the brandy and warm it to ignite and cook the alcohol. Add wine and bring to the boil. Add stock and simmer gently for 2 hours. Skim well.
3. Strain through a fine sieve and skim any fat on the surface. Cool and refrigerate. Skim off any fat that may have set on the surface before reheating and check seasoning.

Brandy sauce

1. In a sauce pan heat the butter and oil and lightly colour the escalot, add the sliced mushroom, cover and sweat to remove their juices add brandy, warm gently and flambé add the game sauce. Simmer gently
2. Stir in the mascarpone and check seasonings.

Walnut pancakes (makes 6-8)

1. Put everything except the flour and nuts into a food processor and combine well. Add flour and nuts and work the batter until it looks smooth. Transfer to a covered container and refrigerate for ½ hour.
2. Lightly spray a frying pan and heat well. Using a small ladle stir the batter and add enough to make a 8-10 cm diameter pancake. Reduce the heat a little and watch for bubbles to form and carefully flip it over with a spatula and cook a moment longer on the other side.