Method

• 1.
  Heat 1 tablespoon oil in a large saucepan over high heat. Cook the guinea fowl carcass with onion, carrot, celery, garlic, bay leaves and thyme, stirring frequently, for 10 minutes or until golden brown. Add wine and simmer for 1-2 minutes. Add 3 litres water and bring to the boil. Reduce heat to medium and simmer for 1 hour or until stock has reduced by half to 1.5 litres.
• 2.
  Skim surface of the stock, then strain through a fine sieve into a bowl, discarding solids. Return stock to a clean pan over high heat, bring to a boil, then simmer for 40 minutes or until the liquid has reduced to 1 cup (250ml).
• 3.
  Meanwhile, preheat the oven to 180°C. Halve the guinea fowl legs, separating the thigh from the drumstick. Season all the guinea fowl pieces. Heat 1 tablespoon oil in a large, ovenproof frypan over high heat. Add the thighs and drumsticks to the pan and cook, skin-side down, with eschalots for 2 minutes. Turn, then add breasts to pan, skin-side down. Cook for a further 1 minute, then turn breasts. Transfer the pan to the oven and cook for 4 minutes.
• 4.
  Remove pan from oven, transfer the eschalot and meat to a plate and rest, loosely covered with foil, for 5 minutes.
• 5.
  Return frypan to medium-high heat, add remaining 1 tbs oil and cook mushrooms for 1-2 minutes until softened. Add the Madeira or port and simmer for 1 minute. Add the reduced stock and some shaved truffle, if using, then bring to the boil
• 6.
  Serve the guinea fowl and eschalots with mushroom sauce and extra thyme.