Roast Guinea Fowl with Chicory, Apple & Lardons, Cider jus

A special dish for a special occasion.


  • for the fowl:
  • 50 ml vegetable oil
  • 700 g guinea fowl
  • sprig of thyme
  • clove of garlic
  • seasoning
  • for the chicory:
  • 2 streaky bacon
  • 1 head of chicory
  • 1 red onion
  • pinch of brown sugar
  • 1 apple
  • dash of olive oil
  • splash of lemon juice
  • for the cider jus:
  • 300 ml dry cider
  • splash cider vinegar
  • dash of olive oil
  • 1 shallot (diced)


  1. For the Fowl:
  2. Clean and truss the bird, remove the wish bone and place the garlic and thyme in the cavity, season well with salt and pepper.
  3. Heat the oil in an oven proof tray, fry the bird on each side until lightly coloured, cover and place in a hot oven (210°C) for 30 mins, remove the cover and cook for about 15mins until the fowl is just under done, baste and turn regularly.
  4. Let rest. Keep the tray for the Cider Jus (see below).
  5. For the Chicory:
  6. Cut the bacon into strips and fry until golden brown, reserve.
  7. Remove the marked outer leaves, slice and peel and dice the onion and apple.
  8. Warm the oil add the onion and soften, next add the chicory and sugar, next the apple and a splash of lemon juice, season and add the bacon.
  9. For the Cider Jus:
  10. Warm the used roasting tray on the stove top, be careful not to burn. Drain off the excess fat.
  11. Pour in the cider and vinegar and with a wooden spoon . Then stir to dissolve all the sediment, strain into a sauce pan add the olive oil and shallot and boil until reduced by half, correct seasoning.
  12. Arrange all components on the plates.
  13. Sage roast potatoes go well with this dish.


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