Faraona alla creta

AT A GLANCE

  • Serves 6 people

  • 1 (about 1.2kg) guinea fowl (see note)
  • 20 gm butter, softened
  • 2 tbsp finely ground juniper berries
  • 2 fresh bay leaves, finely ground using a pestle and mortar
  • 10 gm each of finely chopped sage and thyme leaves, finely ground using a pestle and mortar
  • 100 gm thinly sliced flat pancetta or prosciutto
  • 1.5 kg white potter’s clay (see note)
01   Wash fowl with cold water and dry thoroughly. Grease inside cavity with butter. Combine juniper berries with herbs and season to taste with sea salt and ground black pepper. Rub a teaspoon of herb mixture into the cavity and remaining mixture into the skin. Wrap pancetta, overlapping slices, around fowl, then wrap completely with greaseproof paper or foil.
02   Preheat oven to 200C. Wet clay and spread out to a 1cm-thick and 30cm-diameter piece large enough to enclose the paper-wrapped fowl. Place fowl onto clay and enclose completely in clay, sealing all holes and joins.
03   Place clay parcel onto a baking paper-lined oven tray and bake for 1 hour. Remove from oven, crack open the clay and discard, then open baking paper parcel, cut guinea fowl into 6 and serve immediately with fennel and radicchio salad.
Note Guinea fowl is seasonally available from specialist butchers. It may need to be ordered ahead. Potter’s clay is available from art supply stores, otherwise use an enclosed clay pot.

Recipe:

ANNA MARIA EOCLIDI

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

BARBERA OR GUTTURNIO (OF THE COLLI PIACENTINI REGION).

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