A quick but important tip: guinea fowl breasts can – and should – be served ever so slightly pink.
In the restaurant, people quite often sent it back, thinking it was like chicken and undercooked. But this is exactly how it should look. If you take it any further, it starts to dry out.
That’s why I cook guinea fowl in separate pieces, off the bone. If you roast it as a whole bird, the breasts will get very dry before the legs are done.