Guinea Fowl in Orange Sauce

Guinea Fowl in Orange Sauce
  • 4 servings
  • 0:15 Preparation
  • 1:15 Cooking
  • 1:30 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 1 kg

    whole guinea fowl

  • 2

    oranges, zest and juice

  • 1/4 cup
    (60 mL)

    white wine

  • 1/2 cup
    (125 mL)

    reconstituted chicken broth

  • 1/2 cup
    (125 mL)

    coconut milk

  • 1/2 tsp.
    (2 mL)

    all spice

  • 1/2 cup
    (125 mL)

    15% country-style cream

  • Salt and pepper to taste


Preheat the oven to 350°F /180°C. In a saucepan, sear the guinea fowl on all sides in the butter and oil. Set aside. Deglaze the pan with the orange juice. Add the orange zest, wine, broth, coconut milk and allspice. Bring to a boil. Put the guinea fowl in the pan and pour over the sauce. Cover and roast in the oven for about 1 hour. Remove the guinea fowl from the pan and set aside. Pour the cream into the cooking juices and heat for 1 to 2 minutes. Serve the sauce in a sauceboat.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007