Recipe #1425
Guinea Fowl à l’Orange
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 45 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) butter *
- 1 Tbsp. (15 mL) canola oil *
- 1 whole guinea fowl, 2 lb. (1 kg)
- Zest and juice 2 oranges
- 1/4 cup (60 mL) white wine
- 1/2 cup (125 mL) chicken bouillon *
- 1/2 cup (125 mL) commercial coconut milk
- 1/2 tsp. (2 mL) allspice
- 1/2 cup (125 mL) table cream *
- Salt and pepper to taste
Preparation
Preheat oven to 180ºC/350ºF.
Heat oil and butter in a pan and brown guinea fowl on all sides. Set aside.
Deglaze pan with orange juice. Add orange zest, wine, bouillon, coconut milk and allspice. Bring to a boil.
Put guinea fowl in pan and add sauce. Cover and roast at 180ºC/350ºF about 1 hour.
Remove guinea fowl and set aside.
Add cream to drippings and heat 1 to 2 minutes. Serve in a sauceboat.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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