Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange

Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange
11 Ingredients
  • two 2- 2 1/2 pound guinea fowl
  • 8 blood oranges
  • 1 whole stalk of celery
  • 1 small handful fresh thyme
  • sea salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 6 cloves of garlic, whole and unpeeled
  • 6 tablespoons butter
  • 10 sage leaves
  • 1 1/2 cups fruity dry white wine
  • Gravy
Nutrition
264
13% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

22% 14

Saturated

39% 8

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

8% 25

Carbs (net)

- 20

Fiber

22% 5

Sugars

- 17

Sugars, added

- 0

Protein

5% 2

Cholesterol

10% 31

Sodium

25% 608

Calcium

13% 125

Magnesium

9% 36

Potassium

9% 429

Iron

7% 1

Zinc

3% 0

Phosphorus

7% 49

Vitamin A

14% 127

Vitamin C

108% 98

Thiamin (B1)

15% 0

Riboflavin (B2)

8% 0

Niacin (B3)

5% 1

Vitamin B6

18% 0

Folate equivalent (total)

15% 61

Folate (food)

- 61

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

57% 9

Vitamin E

7% 1

Vitamin K

29% 34

Sugar alcohols

- 0

Water

- 213
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