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    Guinea Fowl Braised in Orange Sauce

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    Guinea Fowl Braised in Orange Sauce

    The sharp tang of oranges complements the guinea fowl beautifully to produce a deliciously simple supper for two. If guinea fowl is not available try duck or pheasant.

    • Preparation time: 25 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 2


    • 4 tbsp Waitrose Sunflower Oil
    • 1 whole guinea fowl
    • 10 shallots, peeled
    • 2 tbsp Waitrose Plain Flour
    • 150ml chicken stock
    • 300ml fresh orange juice
    • 2 small oranges, juice and zest
    • 1 tbsp soft demerara sugar
    • 2 cloves garlic, finely chopped
    • 3 tbsp parsley, finely chopped
    • 2 tbsp thyme, finely chopped
    • 1 tsp salt
    • 4 tbsp Waitrose Single Cream
    • Freshly ground black pepper


    1. Heat 1tbsp of the oil in a flameproof casserole and fry the guinea fowl until golden on both sides. Remove from the pan and drain on kitchen paper.
    2. Heat the remaining oil in the casserole and fry the shallots until slightly golden brown. Add the flour and cook for 1 minute, stirring continually. Gradually add the stock and orange juice, bring to the boil, stirring until thickened.
    3. Stir in the orange zest, sugar, garlic, parsley, thyme and salt. Return the guinea fowl to the casserole, cover and transfer to a preheated oven at 200ºC, gas mark 6 for 45 minutes or until the guinea fowl is thoroughly cooked.
    4. Transfer the guinea fowl to a serving plate. Stir the cream into the sauce, add salt and pepper to taste. Pour the sauce over the guinea fowl and serve with couscous, mashed potatoes or wild rice.

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