GUINEA FOWL WITH MUSTARD & LEMON ROOTS

Guinea fowl with mustard & lemon roots image

A flavoursome recipe with an increasingly popular bird and delicious roasted veggies

Provided by Mary Cadogan

Time 1h45m

Number Of Ingredients 9

Ingredients

1 guinea fowl , about 1.5kg/3lb 5oz
1 lemon
2 tbsp grainy mustard
3 tbsp olive oil
3-4 large carrots
750g floury potatoes
3-4 large leeks
300ml white wine
8 thin-sliced rashers streaky bacon

Steps:

Heat the oven to 180C/fan 160C/gas 4. Wipe the guinea fowl and season all over with salt and pepper, place in a large roasting tray and pop in the oven. Finely grate the lemon zest and scrape into a large bowl. Add the mustard and oil and mix well. Halve the lemon and put it inside the bird.
Meanwhile, peel the carrots and potatoes, then cut them into thick chunks. Cut the leeks into 3-4 pieces, depending on their length. Add all the veggies to the bowl with the oil and mustard, and mix until well coated.
When the guinea fowl has been roasting for 30 mins, add the veggies around the bird, sprinkle with a little salt and return to the oven for a further 45 mins.
Splash the wine around the bird and over the veggies and put the bacon over the bird. Return to the oven for a further 15-20 mins, until the bacon is crisp and the veggies are tender.

Nutrition Facts : Calories 863 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 7 grams fiber, Protein 80 grams protein, Sodium 1.88 milligram of sodium