Guinea Fowl Capon with Sage and Pears

by Stefan Kolsch

Serve with Roasted Potatoes and Parsnips.


1 Guinea Fowl Capon (approx. 1.8kg)
1 bunch Sage or Rosemary
4-6 Pears (firm)
3 tsp Salt
50ml Water

Guinea Fowl Capon with Sage and Pears


Preheat the oven to 180ºC/350ºF/Gas 4. Pat dry with kitchen paper and place on a suitable roasting tray. Trim off any excess fat and stuff with one of the pears, which have been quartered, and half the sage. Sprinkle 2 teaspoons of salt over the Guinea Fowl and rub in carefully, place the bird in the oven and roast for 50 minutes.

After the 50 minutes, halve the remaining pears and arrange them around the Guinea Fowl and roast for a further 25-40 minutes. Dissolve the remaining 1 teaspoon of salt with water and in the last 15 minutes of cooking brush this over the bird, 1-3 times, to make the skin crispy.

To check if the capon is done, insert a skewer into the leg at the thickest part, if it is cooked thoroughly the juices will run clear. If you have a meat thermometer it should read the internal temp as 75ºC if the bird is cooked. Switch the oven off and remove the Guinea Fowl Capon transferring it and the pears to a dish , place this back in the oven, with the door ajar, to rest for 15-20 minutes. Garnish with the remaining Sage.

The cooking time will vary depending on the size of the bird, allow approximately 20 minutes per 450g.

Serve with Roasted Potatoes and Parsnips.

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