# 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:** 1\
**Showing post:** 3

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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, 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.

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