Guinea Fowl with Onions and Orange
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Guinea fowl legs (Thigh and drumstick)
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 300 grams Pearl onion
- 200 milliliters chicken stock
- 2 organic Oranges
- 150 grams French Spice bread (Pan d`Epices)
- 1 Tbsp butter
Preparation steps
1.
Preheat oven to 160°C (approximately 325°F).
2.
Rinse the guinea fowl, pat dry and season with salt and pepper. Heat oil in a pan and sear guinea fowl. Remove and place in a roasting pan. Peel onions and briefly saute in pan. Distribute around guinea fowl. Deglaze pan drippings with stock. Rinse oranges in hot water, dry and peel. Cut into thin strips. Squeeze out juice and add to roasting pan. Cook until golden brown, about 25 minutes. Baste guinea fowl as needed.
3.
Cut Pan d`Epices into small cubes and toast until crispy in a frying pan with butter over low heat. Drain on paper towels. Season sauce with salt and pepper. Serve guinea fowl topped with sauce and croutons.
4.
Serve with mashed potatoes and salad if desired.
