CRUZ Colheitas
CRUZ Colheitas are rare vintages with complex flavours of dried fruits and spices which perfectly accompany strong meats and almond-flavoured desserts.
AgreementsRecipe Roast guineafowl with sage
People : 6
Preparation :20 min
Cooking time :70 min
Ingredients :
- 1 piece of guinea fowl for 6 people (1.2 kg)
- Juice of 2 oranges
- 20 sage leaves
- 3 tbsp groundnut oil
- 4 tbsp honey
- 40 g butter
- 20 cl poultry stock (prepared from powder according to the instructions on the box)
- Salt and pepper
Preparation :
- Wash the sage leaves. Arrange them in a large cooking pot with the piece of guineafowl and the oil. Season and brown the meat on all sides.
- Heat the butter and honey in a saucepan. When this mixture begins to brown, add the orange juice and boil for 3 minutes.
- After 15 minutes of cooking time, baste the guineafowl with the honey and orange juice mixture.
- Cook the guineafowl for an hour, turning it over and basting it very regularly, until it is lightly lacquered. Remove the meat from the cooking pot.
- Filter the cooking juice and pour it into a saucepan. Add the poultry stock and reduce over high heat to thicken the sauce.
- Serve the guineafowl with potatoes sautéed in butter. Coat with sauce.
