Orange and pancetta guinea-fowl
A seasonal winter dish, a roasted Guinea fowl with orange and pancetta.
Servings 6 people
Ingredients
- 1 kg (2.2 lb) guinea-fowl, already cleaned and divided into large pieces
- extra virgin olive oil
- 1/2 red onion
- 100 g (3 1/2 oz) pancetta, cut into strips
- salt
- freshly ground black pepper
- 1 sprig of rosemary
- a few sage leaves
- juice of 1 orange
- slices of 1/2 orange
Instructions
- Rinse the pieces of guinea-fowl under running water, then put them in a bowl with cold water.
- Pour a few tablespoons of extra virgin olive oil into a large pot. Add the finely sliced red onion and the diced pancetta. Cook over low heat for about 15 minutes, until the onion is soft and translucent.
- Add the pieces of guinea fowl, the rosemary, and the sage, then season the meat with salt and freshly ground black pepper.
- Stir with a wooden spoon to coat the meat with the seasoning, cover with a lid and cook for about 45 minutes over medium heat. Turn frequently the pieces of guinea fowl to ensure that every piece is well browned on all sides.
- When the guinea-fowl is almost cooked, squeeze an orange and pour the juice over the meat. Add half an orange cut into thin slices, stir and cook for the last 5 minutes.
- When the orange juice is reduced, the meat is ready. Serve immediately.
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