Roast Guinea Fowl with Sherry, Grapes and Toasted Almonds

⏱ 85 min · Serves 4

A Spanish-leaning roast that feels far grander than the effort involved: golden guinea fowl basted in butter, its pan juices deglazed with dry oloroso sherry, then studded with blistered grapes that burst into sweet-sharp sauce. Toasted almonds add crunch, and a spoon of crème fraîche rounds it all off. Serve with bread or buttery potatoes to mop the plate.

Per serving: 648 kcal · 52.0g protein · 18.0g carbs · 40.0g fat

Ingredients

• 1 guinea fowl, about 1.4kg, at room temperature
• 40g unsalted butter, softened
• 2 tbsp olive oil
• Sea salt and black pepper
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 lemon
• 1 small onion, halved
• 300g seedless red grapes, on small clusters if possible
• 4 banana shallots, peeled and halved lengthways
• 3 garlic cloves, unpeeled, lightly crushed
• 150ml dry oloroso or fino sherry
• 250ml good chicken stock
• 2 tsp sherry vinegar
• 60g blanched almonds
• 2 tbsp crème fraîche (optional)
• 1 tbsp chopped flat-leaf parsley

Method

1. Heat the oven to 200C/180C fan/gas 6. Pat the guinea fowl dry inside and out. Season the cavity generously and tuck in the thyme, bay, lemon half and onion halves.
2. Rub the softened butter all over the breast and legs, season well with salt and pepper, and set the bird in a roasting tin just big enough to hold it.
3. Roast for 25 minutes, then baste with the buttery juices. Scatter the shallots and garlic around the bird, drizzle with the olive oil, and return to the oven for 20 minutes.
4. Add the grapes to the tin, baste again, and roast for a final 15-20 minutes, until the juices from the thickest part of the thigh run clear and a probe reads 72C. Guinea fowl is lean, so don't overshoot.
5. Lift the bird onto a warm board, cover loosely with foil and rest for 15 minutes. Spoon the grapes, shallots and garlic into a warm dish, squeezing the garlic flesh from its skins back into the tin.
6. Meanwhile, toast the almonds in a dry pan over medium heat for 3-4 minutes until golden, then roughly chop.
7. Set the roasting tin over a medium-high hob heat. Pour in the sherry and scrape up every sticky bit, letting it bubble and reduce by half. Add the stock and simmer for 5 minutes until glossy.
8. Stir in the sherry vinegar, any resting juices from the board and the crème fraîche, if using. Taste and season; it should be savoury, faintly sweet and sharp at the edges.
9. Carve the guinea fowl into breasts and legs. Spoon over the sauce, scatter the grapes, shallots, almonds and parsley, and serve at once.