Creamy Mascarpone Guinea Fowl

Ingredients

• 1 whole guinea fowl (about 1.5 kg / 3.3 lbs) 1 whole guinea fowl (about 1.5 kg / 3.3 lbs)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 200 ml (3/4 cup) white wine 200 ml (3/4 cup) white wine
• 250 g (9 oz) mascarpone cheese 250 g (9 oz) mascarpone cheese
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary leaves 1 teaspoon fresh rosemary leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 15g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 38g
• Fiber: 0g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the guinea fowl thoroughly and pat it dry with paper towels.
3. 3.
   In a large oven-safe skillet, heat the olive oil over medium-high heat.
4. 4.
   Season the guinea fowl with salt and pepper, then place it in the skillet, breast-side down. Sear for about 5 minutes until the skin turns golden brown.
5. 5.
   Flip the guinea fowl and sear the other side for an additional 5 minutes.
6. 6.
   Remove the guinea fowl from the skillet and set it aside.
7. 7.
   In the same skillet, add the minced garlic and chopped shallots. Sauté until fragrant and translucent.
8. 8.
   Pour in the white wine and scrape the bottom of the skillet to release any browned bits.
9. 9.
   Stir in the mascarpone cheese, thyme, and rosemary. Cook until the cheese has melted and the sauce is smooth.
10. 10.
    Return the guinea fowl to the skillet, breast-side up, and spoon some of the sauce over it.
11. 11.
    Transfer the skillet to the preheated oven and roast for about 45-50 minutes, or until the internal temperature of the guinea fowl reaches 75°C (165°F).
12. 12.
    Remove the skillet from the oven and let the guinea fowl rest for 10 minutes before serving.
13. 13.
    Carve the guinea fowl into serving portions and drizzle with the remaining mascarpone sauce.
14. 14.
    Serve hot and enjoy!

Treat your ingredients with care...

• Guinea fowl — Make sure to thoroughly rinse the guinea fowl before cooking to remove any impurities. Pat it dry with paper towels to ensure a crispy skin.
• Mascarpone cheese — Use high-quality mascarpone cheese for the best results. Allow it to come to room temperature before adding it to the sauce to ensure smooth melting.

Tips & Tricks

• For an extra burst of flavor, add a splash of lemon juice to the mascarpone sauce.
• If you prefer a thicker sauce, you can reduce the white wine before adding the mascarpone cheese.
• Serve the Creamy Mascarpone Guinea Fowl with roasted vegetables or a side of creamy mashed potatoes for a complete meal.
• If guinea fowl is not available, you can substitute it with chicken, though the cooking time may vary.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in the oven to maintain the tenderness of the meat.

Serving advice

Serve the Creamy Mascarpone Guinea Fowl on a large platter, garnished with fresh herbs such as thyme or rosemary. Accompany it with a side of roasted vegetables or a green salad for a well-rounded meal.

Presentation advice

To elevate the presentation, drizzle some of the mascarpone sauce over the serving platter before placing the carved guinea fowl on top. Sprinkle with a pinch of fresh herbs for a pop of color.