Want To Roast Guinea Fowl Like Gordon Does?

The Devonshire's head chef shares his perfect summer recipe to try at home

Related links

Michelin Chef, Author & Pub Landlord

The Devonshire

Eating out in Chiswick


This summer is bigger than ever at The Devonshire. With a range of refreshing summer cocktails at 2 for £7, barbeques in our beautiful beer garden and a ‘2 courses for £10’ weekday lunch offer, there is plenty to tickle your taste buds.

There’s always something going on, enjoy our steak sharing menu on Monday evenings, which includes a bottle of wine and side dishes, test your brain with our quiz night on Tuesdays, listen to live acoustic music on Fridays or try our famous traditional Sunday roast.

The Devonshire provides classic and simple British dishes focusing on seasonal ingredients and Chris, our head chef, has created the perfect summer recipe for you to try at home.

Roasted guinea fowl breast with baby gem, peas, lardons and mint

Serves 2

2 x prepared guinea fowl breasts
1 x fresh Baby Gem lettuce, roughly chopped
150g fresh garden peas
75g cooked smoked bacon lardons
1 x sprig of fresh mint leaves
200ml vegetable stock or white chicken stock
70g chilled unsalted butter
Salt and pepper
150ml vegetable cooking oil

Turn on the oven to 180°C.

Remove the guinea fowl breast from the fridge (Cooking meat directly from the fridge can make the meat tough and dry.) Lightly season with salt and pepper.

Take a small pan and place on a medium heat. Add cooking oil, once the oil is hot place the breast in the pan and gently pan fry for 2-3 mins. Remove the breast from the pan and place on a small baking tray. Place in the oven for 5 mins.

In a small saucepan bring the stock to the boil, add the smoked bacon lardons, and reduce by half. Add the peas, lettuce and butter. Stir the broth and then add the mint and adjust the seasoning.

Remove the guinea fowl breasts from the oven and allow to rest for 3 mins.

Slice each breast on an angle and check to see if the flesh is cooked through. If it’s pink, return the breast to the oven for 1-2mins.

Take two bowl plates and divide the broth into each bowl. Place the breasts on top and serve.

Check out our website at www.gordonramsay.com/thedevonshire/ for more details.


June 17, 2010