Guinea Fowl with Orange

Elda Benassini
A very good recipe for preparing guinea fowl in the oven with a sauce made of orange juice, white wine, soy sauce, and honey.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 1/2 cups orange juice
  • 1 1/2 cups red wine
  • 1/2 cups honey
  • 2 1/2 tablespoons soy sauce
  • 1/4 teaspoons cinnamon
  • 1/8 teaspoons nutmeg
  • 4 Guinea hen
  • 4 green onions, girls
  • 2 sprigs celery
  • 4 cloves garlic
  • watercress
Preparation
2h
0 mins
Low
  • Preheat the oven to 250°C. Mix the orange juice, white wine, honey, soy sauce, cinnamon, and nutmeg. Take 2 cups of the mixture and place it in a baking dish.
  • Wash the guinea fowl thoroughly and dry with paper towels. Remove excess fat, season with salt and pepper, and stuff each guinea fowl with a quartered onion, a garlic clove, and a piece of celery. Arrange them in the baking dish and roast for 10 minutes on high heat (broil), then lower the oven temperature to 200 degrees and continue roasting until golden and the juices run clear, about 45 more minutes. Baste them with the sauce occasionally.
  • Remove them and cover with aluminum foil. Transfer the juices to a measuring cup and skim off the fat. Boil in a pot to reduce to 1 1/2 cups, about 12 minutes.
  • Remove the onion, garlic, and celery from the guinea fowl, cut them in half, remove the breast bones, and serve on top of the sauce with watercress.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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