# Sous vide Helmeted Guineafowl à l’orange

**URL:** <https://community.anovaculinary.com/t/sous-vide-helmeted-guineafowl-a-l-orange/11136>\
**Category:** Brag Board\
**Created:** [December 11, 2017, 1:35pm UTC](https://community.anovaculinary.com/t/sous-vide-helmeted-guineafowl-a-l-orange/11136 "2017-12-11T13:35:44Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![andreabinco](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/andreabinco/32/1693_2.png) [@andreabinco](https://community.anovaculinary.com/u/andreabinco)\
**Post date:** [December 11, 2017, 1:35pm UTC](https://community.anovaculinary.com/t/sous-vide-helmeted-guineafowl-a-l-orange/11136/1 "2017-12-11T13:35:44Z")

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**Helmeted Guineafowl à l’orange**  
(_Faraona all’arancia_)

**Recipe Temp: 65C**

**Recipe Time: 90min**

**Ingredients:**

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

**Steps:**

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: [andreabinco on Instagram: "Sous vide Helmeted Guineafowl à l’orange 🦃🌿🍊🇮🇹 Dressing with orange, time, rosemary, salt, pepper, garlic, paprika. Sous Vide with @anovaculinary 65C 90’. Orange sauce reduction with a glass of Pinotage 🍷. Pair it with acquapazza chicory🙃 #faraonaallarancia #helmetedguineafowl #sousvide #anovafoodnerd #makelifedelicious #italiaintavola #fvgfood"](https://www.instagram.com/p/Bcj2TGEg5QR/?taken-by=andreabinco)

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**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\
**Post date:** [December 11, 2017, 4:43pm UTC](https://community.anovaculinary.com/t/sous-vide-helmeted-guineafowl-a-l-orange/11136/2 "2017-12-11T16:43:37Z")

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What are the ingredient quantities?

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<div class="post-metadata">

**Author:** ![andreabinco](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/andreabinco/32/1693_2.png) [@andreabinco](https://community.anovaculinary.com/u/andreabinco)\
**Post date:** [December 11, 2017, 5:04pm UTC](https://community.anovaculinary.com/t/sous-vide-helmeted-guineafowl-a-l-orange/11136/3 "2017-12-11T17:04:39Z")

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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.