Ingredients

• 2 guinea fowl
• giblets removed
• 25g/1oz butter
• softened
• sea salt flakes and freshly ground black pepper
• 1 tsp plain flour
• ½ lemon
• juice only
• 150ml/5fl oz white wine
• 4-5 sprigs fresh tarragon
• leaves only
• chopped
• 75ml/2¾fl oz double cream
• sea salt flakes and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the guinea fowl
• smear the guinea fowl all over with the softened butter
• then season
• to taste
• with salt and freshly ground black pepper. Place the seasoned guinea fowl into a deep-sided roasting tray.
• Transfer the guinea fowl to the oven and roast for 35-40 minutes
• or until the juices run clear when a skewer is inserted into the guinea fowl at the thickest part of the thigh.
• When the guinea fowl are cooked
• tip the juices from the cavity of each bird back into the roasting tray. Transfer the guinea fowl to a warmed serving platter
• cover with aluminium foil and set aside to rest.
• For the tarragon and lemon sauce
• heat the cooking juices in the roasting tray over a medium heat
• scraping any burned bits up from the bottom of the pan using a wooden spoon.
• Whisk in the flour until the mixture forms a paste. Cook the paste for 25-30 seconds
• whisking continuously
• until smooth.
• Gradually add the lemon juice and white wine
• whisking vigorously until combined. Bring the mixture to the boil
• then continue to cook for 1-2 minutes
• or until the volume of liquid has reduced and the sauce has thickened.
• Strain the sauce through a fine sieve into a small pan and return to a medium heat. Bring the sauce to a gentle simmer
• then stir in the chopped tarragon and cream. Continue to cook until heated through
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• carve the guinea fowl into slices and arrange the slices onto a serving platter. Pour over the tarragon and lemon sauce. Serve with buttered rice and boiled baby leeks.