Guinea Fowl with Mashed Potatoes and Braised Onions

5 from 8 votes
Prep Time 1 hour 30 minutes
Cook Time 6 hours
Rest Time 12 hours
Total Time 19 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 580 kcal


For the guinea fowl:

  • 5 Pc. Guinea Fowl Supreme
  • 3 Pc. Cinnamon sticks
  • Ras al Hanout
  • Laurel
  • 200 g Salt
  • 100 g Sugar

For the mashed potatoes:

  • 1 kg Potatoes (triplets)
  • 1 kg Butter

For the braised onions:

  • 5 Pc. Big onions
  • 2 Pc. Poultry stock from the jar

For the sauce:

  • Carcass of guinea fowl
  • 2 Pc. Guinea fowl legs (optional)
  • 1 large bottle Port wine
  • 2 Pc. Poultry stock from the jar
  • 1 tube Tomato paste
  • 1 package Soup vegetables
  • 1 package Rosemary or thyme
  • 3 Pc. Bay leaves


  • Sunflower oil
  • 50 g Creme fraiche Cheese
  • 1 tbsp Lemon juice
  • Salt pepper


Guinea fowl:

  • First peel off the skin of the guinea fowl breast and set it aside.
  • The guinea fowl are first pickled. To do this, mix about 2 liters of water with 200g salt, 100g sugar, cinnamon sticks, laurel and Ras al Hanout spice. Then soak the guinea fowl breasts in it for at least 5 hours, or even better for a whole day.
  • After inserting the breasts, they are placed in a vacuum bag and cooked for 5-6 hours at 64 degrees sous vide.
  • Fry the skin of the breasts face down WITHOUT oil in a non-stick pan over high heat. Tip: Put baking paper over the skin in the pan and weigh it down with another saucepan or pan so that it doesn't contract too much. Roast the skin until it is golden brown, turning it every now and then.
  • When the breasts are ready, take them out of the bag and carve them as you like.


  • For the sauce, first the soup vegetables are peeled and diced. Then fry this in a large saucepan or roaster with a little sunflower oil. When everything is fried, add the tomato paste and mix well. After a short roasting time, take out the vegetable and tomato paste mixture and set it aside.
  • Then sear the carcass and the legs in the same saucepan (do not rinse beforehand).
  • Then put the vegetables back in the pot and top up everything with the port wine and the stock. Also add the thyme or rosemary and the bay leaves. Simmer everything on medium heat until most of the liquid has boiled down and the remaining liquid has the desired consistency. Then strain the sauce.
  • Then season the sauce with a flake of butter and possibly salt and pepper.

Mashed potatoes:

  • For the mashed potatoes, first peel the potatoes.
  • Boil these in water. The water should almost completely boil away, but a little should still remain in the pot.
  • Then puree the potatoes in the pot and gradually add the kilo of butter. Keep mashing until the desired consistency is achieved. Then season with salt.

Braised onions:

  • Preheat the oven to 230 degrees for the braised onions.
  • Peel the onions and cut them in half widthways.
  • Place the onion halves in a mold and pour the poultry stock over them. Then place in the oven at approx. 230 degrees for 30 minutes. Then season with salt.
  • Mix the creme fraiche in a bowl with the lemon juice and a little salt. Place the mashed potatoes on the plate, pour the sauce on the outside, then place the guinea fowl on top of the puree and garnish with the crispy skin. Put the onions and creme fraiche aside.


Serving: 100gCalories: 580kcalCarbohydrates: 7.9gProtein: 0.6gFat: 61.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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