Roast Guinea Fowl

Often described as “how chicken used to taste” guinea fowl is a traditional bird, simple to cook for a succulent meat with a subtle taste of game.

Serves: 2-3
5 mins
70 mins


  • Gressingham Guinea Fowl
  • Oil


  1. Pre-heat your oven to 190oC, Fan 170oC, Gas Mark 5.
  2. Remove all packaging, put the bird in a roasting tin and brush with oil.
  3. Cook for 65 minutes in the middle of the oven.
  4. Make sure the meat is piping hot and that the juices run clear before serving.
  5. Let the bird rest for 10 minutes before carving.

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.