Guinea Fowl Landes - Arnaud Tauzin

Name: Guinea Fowl Landes - Arnaud Tauzin
Brand: LE MARCHE DE CHEFS
SKU: LFGF
Price: 50.00 GBP
Availability: InStock

£50.00

Net: 1.4kg± ☆ Staff Choice ☆ Corn-fed on farm-grown maize, finished on whole maize and milk St. Sever, Les Landes, France

A whole guinea fowl from Arnaud Tauzin in Les Landes — corn-fed on farm-grown maize and finished for five weeks on whole maize and milk. This finishing develops fat between skin and flesh that most guinea fowl lack, giving you crisp skin and genuinely succulent meat. Prepared and trussed in-house by FINE & WILD. Blast frozen, oven-ready.

£50.00

A whole guinea fowl (Numida meleagris) from Arnaud Tauzin, one of France's most respected poultry producers, based in St. Sever in Les Landes, south-west France. The Tauzin family has farmed poultry since the 19th century, and their birds are raised to a specification that significantly exceeds standard Label Rouge requirements.

Guinea fowl sits between chicken and game bird in character — the meat is firmer-textured and leaner than chicken, with a subtle gamey depth that makes it more interesting to eat. Tauzin's birds are corn-fed on maize grown on the farm, and for their final five weeks they are finished on a diet of whole maize and milk. This finishing regime develops a layer of fat between the skin and the flesh, along with fine marbling through the meat, which is unusual in guinea fowl and transforms the eating quality. The slow sugars in the maize convert readily to fat, giving the skin exceptional colour and the ability to crisp properly during roasting, while the flesh beneath stays succulent.

The result is a guinea fowl with noticeably more richness and depth than a standard bird — closer in character to the Tauzin chickens that have earned a reputation among some of London and Paris's best-known kitchens.

Each bird is prepared and trussed in-house by FINE & WILD, arriving oven-ready and blast frozen to −30°C.

Producer: Arnaud Tauzin, St. Sever, Les Landes, France. Prepared and trussed in-house by FINE & WILD.

Ingredients: Whole guinea fowl (Numida meleagris)

Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Net: 1.4kg±

Remove the guinea fowl from the freezer and defrost in the refrigerator for 24–36 hours. Once thawed, remove from the fridge 20–30 minutes before cooking. Pat the skin thoroughly dry with kitchen paper.

The Tauzin guinea fowl has more fat between the skin and the flesh than a standard bird, which means the breast is less prone to drying out during roasting. Even so, guinea fowl is still leaner than chicken overall, and the breast will benefit from a little extra protection — a knob of softened butter worked under the skin, or a couple of strips of streaky bacon laid over the breast, will help.

For a whole roast, preheat the oven to 190°C (fan 170°C). Season the bird generously with salt and pepper, rub the outside with olive oil or softened butter, and place breast-side up in a roasting tin. Roast for approximately 1 hour 15 minutes to 1 hour 25 minutes, basting every 20 minutes with the pan juices. The corn-fed skin will take on a deep golden colour as it crisps. The bird is done when the juices run clear from the thigh and the internal temperature at the thickest part reaches 74°C.

Rest the bird for at least 15–20 minutes before carving. This is essential — guinea fowl tightens noticeably if carved too soon, and the resting time allows the juices to redistribute through the meat.

For a two-stage approach that gives you the best of both cuts, remove the legs and braise or confit them separately. Roast the crown at 200°C for 25–30 minutes — this keeps the breast pink and juicy while the legs get the longer, slower cooking they need.

Guinea fowl pairs naturally with earthy, autumnal flavours: wild mushrooms, chestnuts, lentils, celeriac, parsnip, and beetroot. It is excellent with a Madeira or red wine sauce, and the Tauzin finishing gives the meat enough richness to stand up to robust herbs like thyme, sage, and rosemary. It also works well roasted simply with lemon, garlic, and a splash of white wine in the pan.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A whole guinea fowl (Numida meleagris) from Arnaud Tauzin, one of France's most respected poultry producers, based in St. Sever in Les Landes, south-west France. The Tauzin family has farmed poultry since the 19th century, and their birds are raised to a specification that significantly exceeds standard Label Rouge requirements.

Guinea fowl sits between chicken and game bird in character — the meat is firmer-textured and leaner than chicken, with a subtle gamey depth that makes it more interesting to eat. Tauzin's birds are corn-fed on maize grown on the farm, and for their final five weeks they are finished on a diet of whole maize and milk. This finishing regime develops a layer of fat between the skin and the flesh, along with fine marbling through the meat, which is unusual in guinea fowl and transforms the eating quality. The slow sugars in the maize convert readily to fat, giving the skin exceptional colour and the ability to crisp properly during roasting, while the flesh beneath stays succulent.

The result is a guinea fowl with noticeably more richness and depth than a standard bird — closer in character to the Tauzin chickens that have earned a reputation among some of London and Paris's best-known kitchens.

Each bird is prepared and trussed in-house by FINE & WILD, arriving oven-ready and blast frozen to −30°C.

Producer: Arnaud Tauzin, St. Sever, Les Landes, France. Prepared and trussed in-house by FINE & WILD.

Ingredients: Whole guinea fowl (Numida meleagris)

Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Net: 1.4kg±

Preparation / Cooking

Remove the guinea fowl from the freezer and defrost in the refrigerator for 24–36 hours. Once thawed, remove from the fridge 20–30 minutes before cooking. Pat the skin thoroughly dry with kitchen paper.

The Tauzin guinea fowl has more fat between the skin and the flesh than a standard bird, which means the breast is less prone to drying out during roasting. Even so, guinea fowl is still leaner than chicken overall, and the breast will benefit from a little extra protection — a knob of softened butter worked under the skin, or a couple of strips of streaky bacon laid over the breast, will help.

For a whole roast, preheat the oven to 190°C (fan 170°C). Season the bird generously with salt and pepper, rub the outside with olive oil or softened butter, and place breast-side up in a roasting tin. Roast for approximately 1 hour 15 minutes to 1 hour 25 minutes, basting every 20 minutes with the pan juices. The corn-fed skin will take on a deep golden colour as it crisps. The bird is done when the juices run clear from the thigh and the internal temperature at the thickest part reaches 74°C.

Rest the bird for at least 15–20 minutes before carving. This is essential — guinea fowl tightens noticeably if carved too soon, and the resting time allows the juices to redistribute through the meat.

For a two-stage approach that gives you the best of both cuts, remove the legs and braise or confit them separately. Roast the crown at 200°C for 25–30 minutes — this keeps the breast pink and juicy while the legs get the longer, slower cooking they need.

Guinea fowl pairs naturally with earthy, autumnal flavours: wild mushrooms, chestnuts, lentils, celeriac, parsnip, and beetroot. It is excellent with a Madeira or red wine sauce, and the Tauzin finishing gives the meat enough richness to stand up to robust herbs like thyme, sage, and rosemary. It also works well roasted simply with lemon, garlic, and a splash of white wine in the pan.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here