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http://www.lifestylefood.com.au/recipes/483/pot-roasted-guinea-fowl-with-livers-pancetta-and-caramelised-witlof

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Pot Roasted Guinea Fowl with Livers, Pancetta and Caramelised Witlof

Ingredients

  • 2 x 950g guinea fowl

  • olive oil

  • butter

  • 8 eschallots blanched

  • 4 oranges rings

  • 4 bay leaves

  • 250 ml guinea fowl stock

  • Marinade

  • 100 ml olive oil

  • 80 ml orange juice

  • 6 sprigs thyme

  • 10 juniper berries

  • Witlof

  • 2 bulbs witlof halfed & boiled

  • 1 lemon juiced

  • 1 teaspoon olive oil

  • seasoning

Method

  • 1.

    Preheat the oven 180 c

  • 2.

    Marinate the bird for a few hours.

  • 3.

    Blanch the shallots and fry them with butter and olive oil, oranges and bay leaves until some colour develops.

  • 4.

    Salt the birds and add them to the pot and brown them slightly.

  • 5.

    Add some Guinea stock; place the lid on and pot roast for about 30 mins.

  • 6.

    After cooking, rest the bird in a warm place.

  • 7.

    Blanch the witlof and lay on an oven tray.

  • 8.

    Brush with lemon juice, olive oil and sugar.

  • 9.

    Roast in the oven with the sliced pancetta.

  • 10.

    Pan-fry the livers.

  • 11.

    To serve, arrange the bird with the pancetta, livers and witlof on a plate and cover with sauce.

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