Entree: Italy – Umbria – Faraona alla Leccarda (Roasted guinea fowl with Umbrian herbs, pancetta, and a wine-pan sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 10 min

Additional 15 min

Total 2 hrs

Ingredients

- 1 whole guinea fowl, about 2.75 lb (1.25 kg)
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 oz (85 g) pancetta, diced
- 1 lb (450 g) mixed root vegetables (carrots, potatoes, onion), cut into large chunks
- 3 cloves garlic, crushed
- 2 tbsp (6 g) fresh rosemary leaves, chopped
- 1 tbsp (15 g) fresh sage, chopped
- 1 lemon, zested and halved
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken stock
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter, chilled

Instructions

1. Preheat the oven to 425°F (220°C). Pat the guinea fowl dry inside and out with paper towels.
2. Rub the bird all over with 1 tbsp (15 ml) olive oil, lemon zest, 1 tsp (5 g) kosher salt, and 1/4 tsp (1 g) black pepper. Stuff the cavity with a few rosemary sprigs and one halved lemon.
3. In a large rimmed roasting pan (leccarda) heat remaining 1 tbsp (15 ml) olive oil over medium heat. Add the pancetta and cook until just crisp, about 3–4 minutes. Remove pancetta with a slotted spoon and set aside; leave the fat in the pan.
4. Add the root vegetables and crushed garlic to the pan, season with 1/2 tsp (3 g) kosher salt and the remaining black pepper, and sauté 3–4 minutes to brown lightly. Push vegetables to the sides to make room for the bird.
5. Place the guinea fowl breast-side up on the pan, tuck the wings, and tie the legs if desired. Roast uncovered for 15 minutes at 425°F (220°C), then reduce heat to 375°F (190°C). Roast a further 40–50 minutes, basting occasionally with pan juices, until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C).
6. Transfer the bird to a cutting board and tent with foil to rest 10–15 minutes. Meanwhile, place the roasting pan over medium heat on the stove, pour in the white wine and deglaze, scraping up browned bits. Add the chicken stock and simmer until reduced by about one-third, 5–7 minutes.
7. Whisk in the chilled butter off the heat until the sauce is glossy. Stir the reserved pancetta and chopped sage and rosemary into the sauce; adjust seasoning with salt and pepper.
8. Carve the guinea fowl and serve over the roasted vegetables, spooning the pan sauce over the meat.