Main content

Pot Roasted Guinea Fowl with Livers, Pancetta and Caramelised Witlof


  • Marinade

  • Witlof


  • 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.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Pot Roasted Guinea Fowl with Livers, Pancetta and Caramelised Witlof.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine