Spicy Guinea Fowl With Maple Syrup Glaze

Poultry / Recipes with Maple Syrup

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Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 3.3 lbs Guinea fowl
  • 1 tablespoon salted herbs (mixture of herbs)
  • 3 tablespoons butter
  • 1 chopped onion
  • 2 diced carrots
  • 1 chopped tomatoes
  • 1 cup chicken stock
  • 1/2 cup maple syrup (preferably Dark for its robust taste)
  • 1 tablespoon Espelette or Sambal pepper
  • 1 tablespoon light soya sauce
  • 1 tablespoon vegetable oil
  • 1 orange (zest)
  • Salt and pepper (to taste)


  1. Stuff salted herbs inside the fowl. Put in a roasting pan and baste with butter.
  2. Roast in the oven at 200 ˚C (400 ˚F) for 10 minutes.
  3. Add onion, carrots and tomato, then reduce temperature to 190 ˚C (375 ˚F) and roast for another 15 minutes. Add chicken stock.
  4. In a bowl, combine maple syrup, pepper, soya sauce and vegetable oil. Add orange zest and season with salt.
  5. Baste fowl every 5 minutes until you have used up all of the sauce (about 20 minutes) and then finish by broiling uncovered for another 1 or 2.
  6. Carve the fowl and serve with cooking juice.
  7. Serve with a puree of chestnuts, celeriac or squash.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Poultry Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.