Steamed guinea fowl breast with Calvados and lime, with its leg roasted in herbs by Robert Clayton

11 September 2006
Steamed guinea fowl breast with Calvados and lime, with its leg roasted in herbs by Robert Clayton


(serves 10)

5 x 1.5kg guinea fowl
Salt and pepper
100g butter
Chopped mixed herbs
150ml Calvados
4 limes, zested and juiced1.2 litres of a good veal stock with red wine
10 fondant potatoes
Seasonal vegetables


Preheat the oven to gas mark 4 (180ºC/350ºF). Remove the skin from the guinea fowl breasts. Remove and reserve the legs. Then season the legs, brush with butter, sprinkle with herbs and place on a baking tray. Set aside.

Grate the lime rind, and then sprinkle over the guinea fowl breasts, season and splash with Calvados and lime juice. Place each breast on a piece of clingfilm, then roll into a sausage shape and knot each end. Repeat this for all 10 breasts and set them aside.

Put the stock into a saucepan and reduce by half. Strain through a muslin cloth then reduce until the sauce coats the back of a spoon.

Place the breasts in a steamer for 20 minutes. Roast the legs for 20 minutes until brown.

Place one fondant potato on the centre of each dinner plate. Slice the breasts and arrange them on the plate with the leg.

Reheat the sauce, check the seasoning, then pour it around the guinea fowl. Arrange the vegetables around the edge.

Robert Clayton

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