Sous vide Helmeted Guineafowl à l’orange

Helmeted Guineafowl à l’orange
(Faraona all’arancia)

Recipe Temp: 65C

Recipe Time: 90min


  1. Helmeted Guineafowl
  2. Orange
  3. Garlic
  4. Rosemary
  5. Salt & Pepper
  6. Paprika
  7. Time
  8. Red Wine


  1. Prepare the Guineafowl as you’d do with a chicken (divide breast, legs, wings etc)
  2. Peel the orange and use it as a spice
  3. Massage the bird with all ingredients and spices
  4. Insert all in a ziplock bag
  5. Add half orange juice
  6. Cook it for 90’ at 65C
  7. Reverse in a pan the whole content and add a glass of red wine
  8. Make the juice reduce
  9. Serve on the dish and spead the reduction to over the meat.

My pics:

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What are the ingredient quantities?

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It depends how many you are I guess… I used half of a Guineafowl (about 700 grams) for two people. One orange (peel, just the orange part, don’t use the white and its juice), three cloves of garlic, two rosemary branches and about a spoon of salt, pepper and paprika (up to you to spice it up). One glass of red wine is enough for the reduction sauce.

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