Looking for something interesting for dinner, DonQui rummages around the corners of his freezer. There, underneath some frozen beans, he finds a pair of guinea fowl supremes which he picked up from the wonderful Wild Meat Company at the Aldeburgh Food and Drink Festival last September.

Thinking that these will do the trick DonQui pulls them out to thaw and then looks around for advice on how to cook them.

Guinea fowl is a lot like chicken. It has a relatively delicate white meat without any of the gaminess of pheasant, partridge or grouse. DonQui has roasted a whole guinea fowl before but not supremes.

The supreme is the breast of the bird off the bone but with the first wing joint still attached and the skin on. Mr Google advised first frying and then finishing off in the oven. This is what DonQui decides to do and he is delighted with the result.

This is his recipe:

Preheat the oven to 200º

Lightly brown a very finely sliced onion or a couple of shallots then put them into a roasting tray with a good splash of white wine.

Make sure the supremes are completely dry (this will ensure a nice caramelised outside), season with salt and pepper and then fry skin side down in the same pan. Fry gently for about 3 or 4 minutes until nice and golden brown then turn over and seal the other side.

Swish out the pan with white wine and add to a gravy base (see DonQui’s earlier post: Rich Meat Sauce)

Turn down the oven to 160º, place the supremes skin side up in the roasting tray on top of the shallots, sprinkle with rosemary (or you can also use tarragon for a slightly different flavour). Cook uncovered for about 12 minutes.

Let rest for 4-5 minutes while you finish off the vegetables. Pour off the juices into the gravy.

DonQui served his with curly kale, roast carrots, wild rice and parmentier potatoes (roast potato cubes); gravy and homemade cranberry sauce (very easy to make and may be the subject of a future post).

DonQui recommends a light red wine to go with it. This Moulin-à-Vent was just about perfect.