Roast Guinea fowl with clementine and pine nut stuffing

by Prima Magazine - William Shaw & Heather Whinney

A slightly gamey flavour that works perfectly with the nut and citrus stuffing


  • About 1.1kg/2½ Ib guinea fowl
  • 100g butter
  • Handful of fresh flat leaf parsley, finely chopped
  • Handful of fresh thyme stalks, leaves only
  • 2 cloves garlic, finely chopped
  • 2 Clementines, halved

    For the Stuffing

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 50g/2oz pack of pine nuts, toasted and finely chopped or ground
  • 50g/2oz breadcrumbs
  • Juice and zest of 1 clementine
  • 1 egg, lightly beaten

  • Roast Guinea fowl with clementine and pine nut stuffing


    Preheat the oven to 190ºC/Gas 5 (170ºC in a fan oven)

    First make the stuffing. Heat the oil in a large frying pan then add the onion and cook for about 4-5 mins until soft, then season well with sea salt and freshly ground black pepper. Stir in the garlic and cook for a couple more minutes. Put to one side and allow to cool, then stir in the pine nuts, breadcrumbs, orange juice and zest. Taste and season if needed then stir through the egg so it is all well combined.

    Now stuff the bird really tightly, using up as much of the stuffing as you can and sit the two halves of the clementine on top of the stuffing. Beat the butter until soft then stir in the herbs and garlic and season well. Smother this all over the guinea fowl so it covers evenly.

    Put in the oven to cook for about 1-1/2 hours until golden all over and the juices run clear when pierced with a knife. Baste it with the juices half way through to keep the meat moist. Add the remaining clementine halves to the tin for the last 20 mins of cooking.

    Leave the guinea fowl to sit for at least 15 mins before slicing to serve.

    Christmas tip: You need one guinea fowl to feed 2-3 people – roast two at once and double the quantities for the stuffing if feeding more.

    Purchase your ingredients...

    Rate this recipe

    Roast Guinea fowl with clementine and pine nut stuffing
    Overall Rating

    Your comment or suggestion

    Comments on this recipe

    No comments yet