Guinea Fowl With Chestnuts And Truffle Mash Recipe
Tender guinea fowl served with a side of chestnuts and truffle-infused mash.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Guinea Fowl
Preheat the oven to 180°C (350°F). Season the guinea fowl with salt, pepper, and fresh thyme. Place it in a roasting pan.
- 2
Roast the Guinea Fowl
Roast the guinea fowl in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F). Baste occasionally with the juices.
- 3
Prepare the Chestnuts
While the fowl is roasting, prepare the chestnuts. Score the chestnuts and boil in salted water for about 15 minutes. Drain and peel them.
- 4
Make the Truffle Mash
Peel and chop the potatoes. Boil them in salted water until tender, about 20 minutes. Drain and return to the pot. Add butter, heavy cream, and truffle oil. Mash until creamy and smooth.
- 5
Combine and Serve
Once the guinea fowl is cooked, let it rest for 10 minutes before carving. Serve alongside the chestnuts and truffle mash.
