Truffled Guinea Fowl Stuffed with Fennel Couscous

Sew up the guinea fowl at the neck or close with a wooden skewer or toothpick. Remove the skin from the breast side of the meat and insert finely shaved truffles between the skin and the meat. For the couscous, sauté the shallots and fennel cubes in olive oil. Add orange peel and bay leaf, add couscous, sauté briefly and fill up with Noilly-Prat and muscatel. Pour in only as much stock as is needed and simmer for about 3 minutes. Meanwhile, add a little stock from time to time. Season the al dente cooked couscous with salt, pepper and garam masala. Stir in Parmesan and yogurt and let cool slightly. Mix in yolk and egg, remove bay leaf and fill guinea fowl with mixture. Close the opening and season the outside of the guinea fowl with nutmeg, salt and pepper. Heat butter in a roasting pan and place the stuffed guinea fowl skin side down. Roast in the oven preheated to 190 °C for 30-40 minutes, basting again and again with stock. Turn over carefully. Add young onions and bacon slice and roast for another 30 minutes. Remove from oven and let rest, covered, for about 10 minutes. Divide young onions among preheated plates, carve guinea fowl and plate with stuffing. Bring the roast residue to the boil, season to taste and add more stock if needed. Assemble (bind) with cold butter and cover the guinea fowl with the sauce.

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