Main content


  • 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


  • 1.

    Remove the livers from the bird and set aside in the fridge until needed.

  • 2.

    Marinate the bird for a few hours.

  • 3.

    Preheat the oven 180C.

  • 4.

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

  • 5.

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

  • 6.

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

  • 7.

    After cooking, rest the bird in a warm place.

  • 8.

    Blanch the witlof and lay on an oven tray.

  • 9.

    Brush with lemon juice, olive oil and sugar.

  • 10.

    Roast in the oven with the sliced pancetta.

  • 11.

    Pan-fry the livers.

  • 12.

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

Metric Converter

Tell us what you think in the comments below


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
1 comment • 0 ratings
Please login to comment
Posted by Stephanie28 •14w ago • Report
Hello, the Pot Roasted Guinea Fowl recipe looks beautiful, as does the Turmeric, Ginger Soy Chicken. BUT wondering, about the Livers in the Guinea Fowl recipe??? Are the livers from the 2 guinea fowl? I guess so, but thought best to check. :-)