Garlic and herb roasted guinea fowl with duck fat roast potatoes

5 mins
85 mins


  • 1 Whole Guinea Fowl
  • 4 Medium white potatoes
  • 4 tbsp Gressingham Duck fat
  • 125g Unsalted butter
  • 3 cloves garlic
  • 2 tbsp Chopped parsley
  • 1 tbsp Chopped chives

Serve with

  • Carrots
  • Tenderstem broccoli
  • Gravy


  1. Preheat oven to 190°C/ Fan 170°C/ Gas Mark 5. First, peel and chop the potatoes. Put in a saucepan and cover with cold water. Add salt to the water and put onto medium to high heat. Bring to the boil and cook until a fork can be inserted without breaking it up.
  2. Whilst the potatoes are cooking soften the butter in microwave or warm place. Do not melt. Beat with a spoon or fork till soft and smooth. Crush the garlic and stir in with the parsley and chives. Season generously with salt and pepper.
  3. Strain the potatoes and leave in the colander to steam. Put the duck fat into a roasting tray and melt in the oven for 5-10 mins.
  4. Remove the packaging from the Guinea Fowl. Place on a roasting tray and remove the trussing band. Carefully with your fingers or back of a spoon separate the breast skin away from the meat.
  5. Using a piping bag or spoon, separate the butter between the two breasts underneath the skin. This can then be evenly spread by moulding from the outside.
  6. Using any excess butter, rub all over skin of the Guinea Fowl.
  7. Carefully remove the baking tray with the hot duck fat from the oven. Add the potatoes and turn over to get coated in the fat. Return to the oven, checking and turning every 20 minutes.
  8. Put the Guinea Fowl into the oven and cook for 65 minutes. Baste with juices and melted butter from the bottom of the tray. Cook until hot throughout and juices run clear.
  9. Allow to rest for 10 mins before carving.
  10. Remove the potatoes from the oven and serve alongside the Guinea Fowl with vegetables and gravy.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.