Truffle-Stuffed Guinea Fowl

See what all the fuss about truffles is with this indulgent Sunday lunch or special occasion dish

• Cooking Time Prep 30 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  644

• Protein

  60g

• Carbs

  20g

• Fat

  35g

• Saturates

  14g

• Fibre

  2g

• Sugar

  1g

• Salt

  1.36g

Ingredients

• 1 truffle
• 1 oven-ready guinea fowl
• 50g butter, softened
• 450g small potatoes, peeled
• 8 shallots, peeled and left whole
• 100g piece of bacon, diced
• drizzle truffle oil

Directions

1. Heat oven to 200C/fan 180C/gas 6. Peel and very finely slice the truffle. Loosen the breast skin of the bird, smear most of the butter underneath, then place half the truffle slices under the skin. Heat the rest of the butter in a casserole dish, brown bird on all sides, place the bird, breast side up, in oven, then cook for 30 mins.
2. While the bird is roasting, tip the potatoes into a pan of water and bring to the boil. Tip in the shallots and bacon, simmer everything for 2 mins, then drain.
3. Remove bird from the oven and lift from the pan. Tip potatoes, shallots and bacon into the casserole dish and toss in the juices. Nestle the bird among the vegetables and return to oven for 30-40 mins. When the bird is done, remove from the oven to rest, but cook the vegetables for a further 15 mins. Scoop vegetables into a serving bowl and scatter with the rest of the truffle. Serve the bird with potatoes drizzled with truffle oil.

Categories: All Christmas, Meat