Guinea fowls supreme with orange glaze

1. Squeeze the juice of 1 orange. Grate the zest of the second orange, then peel it. Remove the quarters.

2. Add salt and pepper to the 4 guinea fowls supreme, then brown  in a pan with oil. Sprinkle 2 tablespoons of liquid honey, leave it to slowly caramelise. Add 3 tablespoons of soy sauce, leave to cook for 20 seconds then add the orange juice and zest. Leave it to cook for 6 to 8 minutes over medium heat. Make sure the guinea fowls are coated completely.

3. Remove the guinea fowls from the pan, add the 15cl of chicken broth. Reduce the sauce over high heat then add 20 g butter and whisk.

4. Place the guinea fowls into the sauce with the orange slices without boiling.

5. Serve with celery puree flavored with the orange zest.

Photo credit: Sucré Salé