Roast Guinea Fowl Capon with Ceps and OrangeTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Cooking time: 1 hour 40 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:108.5 kcal
Proteins:14.7 g
Fats:3.9 g
Carbohydrate:3.4 g
Fibers:0.9 g
Sugar:2.3 g
Cholesterol:43.8 mg
Sodium:40.7 mg
Calcium:18.7 mg
Energy:917 kcal
Proteins:124 g
Fats:33.1 g
Carbohydrate:28.4 g
Fibers:7.3 g
Sugar:19.7 g
Cholesterol:370 mg
Sodium:343.8 mg
Calcium:157.9 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
3000
g
guinea fowl capon
1000
g
fresh or frozen cep
2
cloves of garlic
2
cinnamon sticks
guerande sea salt
freshly ground pepper
olive oil
METHOD
- Truss the bird and brush it with olive oil.
- Peel four oranges and remove the white pith. Thinly slice two other oranges with their skins on. Then squeeze the final two to obtain the juice that will baste the bird during cooking.
- Place the guinea fowl in a roasting pan with the garlic, salt and pepper and roast for 1 hour 40 minutes in a 180° C (350° F) oven, basting with orange juice every 15 minutes.
- After 1 1/2 hours cooking time, add the ceps and the peeled quartered oranges, as well as the slices with their skin on. Continue cooking, and continue basting.
- Present the guinea fowl on a platter with the garnish around it, then pour some of the cooking juices over top with the rest in a sauce boat. Serve very hot.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Chardonnay
CHEF'S NOTES
Once a popular festive dish, guinea fowl capon had disappeared to some extent. Producers from Volailles Fermières Label Rouge reintroduced it a few years ago for the holiday season. Since then, it has been praised by connaisseurs for its marbled meat, refined flavor and almost gamy flavor.
