Wild-Roast Provençal Guinea Fowl Breast
- 6 x guinea fowl breasts, French-trimmed
- 12 cocktail sticks, soaked in water.
- 6 slices of smoked, rindless streaky bacon.
- 6 springs of rosemary.
- Juice from 2 lemons.
- 1/2 tsp ground black pepper
- 6 cloves of garlic, finely chopped.
- Zest of 2 lemons.
- 4 tbsp rosemary oil (gently warmed olive oil infused with rosemary sprigs, garlic and peppercorns).
Place the guinea fowl on a chopping board and trim off any excess skin or fat. Put to one side.
Before wrapping the bacon around the breast, you will need to stretch it. Lay the strips of bacon on the board.
Hold on to one end using the blunt back side of a knife run the knife firmly along its length to stretch it out long and thin. Repeat with all 6 strips.
Lay a rosemary stem on each of the guinea fowl breasts and wrap the bacon around the breast in a spiral fashion, securing it in to place either end with a cocktail stick. Repeat with all 6 breasts.
Brush over the marinade , cover and refrigerate over night or for at least 3 hours.
Mix the marinade ingredients together.
Fire up your wood-fired oven to approximately 250-300 C.
Place your guinea fowl breasts on a lightly oiled oen tray, seasoning with salt and pepper.
Pop them into your oven and cook for 3 to 4 minutes. Keep your eye on them; you may need to turn the tray 180 degrees halfway through cooking time for even cooking. When halfway cooked, stir 6 tablespoons of water into the dregs of the marinade and baste the breasts.
Cook for a further 3 to 4 minutes and, using a probe, check your guinea fowl temperature is up to 73 C.
Alternative use the point of a small knife, poke it in to the thickest part of the breast for 5 seconds then carefully try and touch your lip with the end of the knife, if its cooked your knife will be too hot to leave on your lip for more than a split second.
Rest your Guinea fowl for at least 5 minutes before serving.