Remove the livers from the bird and set aside in the fridge until needed.
Marinate the bird for a few hours.
Preheat the oven 180C.
Blanch the shallots and fry them with butter and olive oil, oranges and bay leaves until some colour develops.
Salt the birds and add them to the pot and brown them slightly.
Add some Guinea stock; place the lid on and pot roast for about 30 mins.
After cooking, rest the bird in a warm place.
Blanch the witlof and lay on an oven tray.
Brush with lemon juice, olive oil and sugar.
Roast in the oven with the sliced pancetta.
Pan-fry the livers.
To serve, arrange the bird with the pancetta, livers and witlof on a plate and cover with sauce.
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