Faraona alla leccarda is an Umbrian celebration dish built around roasted guinea fowl and a concentrated sauce of poultry livers, white wine, herbs and the bird's cooking juices. The word leccarda also refers to the pan traditionally positioned to collect roasting drippings. Those juices explain the character of the preparation: the sauce is not a separate pâté placed beside the meat, but a savory extension of the roast.