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1
Heat the oven to 200 °C. Rub the guinea fowl lightly with lard — more restrained than you would season an open roast, as the sealed environment concentrates flavours significantly. Insert the thyme and rosemary sprigs into the cavity. If using truffle, slide the slices carefully under the breast skin with a finger. Wrap the entire bird tightly in two layers of plastic film, moulding it close to the shape of the bird so no air pockets remain. The bird should feel firmly bound.
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2
Work the terracotta clay with water, adding the water gradually and kneading until the clay reaches a firm, smooth, modelling consistency — neither sticky and wet nor stiff and crumbly. Press a small portion between two fingers: it should hold its form without cracking and leave no water on the palm. This consistency is where the dish lives or dies — too wet and the casing cracks in the oven, releasing all steam; too dry and it shatters before cooking is complete.
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3
On a clean work surface, flatten a large slab of clay to a thickness of at least 3 cm. Lay the wrapped bird in the centre. Bring the clay up and over the bird, adding further slabs as needed, pressing firmly at every seam with wet fingertips to eliminate any join or gap. The finished casing must be uniformly thick — thin patches allow uneven heat penetration and break the sealed environment. Run a fingertip over the entire surface: no seam should be visible or feel hollow.
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4
Place the clay-encased bird on a sturdy oven tray and transfer to the centre of the oven. Bake at 200 °C for exactly 2 hours. Do not open the oven door to check the clay, and do not pierce or examine the casing at any point — the sealed environment is the entire technique. At 1 hour the clay will feel dry and stone-hard to a cautious touch; by 2 hours it will have taken on a pale terracotta colour.
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5
Carry the intact clay vessel to the table. Using the back of a heavy knife or a small hammer, crack the casing sharply along the top. The moment the seal breaks, a plume of steam releases, carrying the concentrated scent of the herbs and, if truffle was used, its aroma will fill the room immediately. Lift away the upper clay, peel back the plastic film, and serve the bird directly from its lower clay shell. The skin will be pale and tender, not crisp; the flesh profoundly moist.