- 2 guinea fowl
- 25g butter
- 1 tsp plain flour
- ½ lemon juice
- 150ml white wine
- 4 sprigs fresh tarragon
- 75ml double cream
- sea salt and black pepper
- Preheat the oven to 200.
- Smear the guinea fowl all over with the butter, then season. Place the guinea fowl into a roasting tray.
- Place the guinea fowl in the oven and roast until the juices run clear when probed.
- Tip the juices from the cavity of each bird back into the roasting tray. Rest the guinea fowl in a warm place, cover with aluminium foil and set aside.
- Heat the cooking juices in the roasting tray over a medium heat, scraping any burned bits up from the bottom of the pan using a wooden spoon.
- Whisk in the flour until the mixture forms a paste. Cook the paste for 25-30 seconds, whisking continuously, until smooth.
- Gradually add the lemon juice and white wine, whisking vigorously until combined. Bring the mixture to a simmer then continue to cook until the volume of liquid has reduced.
- Strain the sauce through a fine sieve into a small pan and return to a medium heat. Bring the sauce to a gentle simmer, then stir in the chopped tarragon and cream.
- Serve with roast potatoes, glazed carrots and sautéed leeks.