Fried Guinea Fowl Capon Label Rouge with Porcini Mushrooms and Orange Flavoring

Have fun preparing this mushroom dish!

Tie the capon with spaghetti and brush with olive oil.

Peel four oranges generously, and cut two, including the peel, into very thin slices. Squeeze the remaining two oranges. The juice is used to baste the capon.

Place the guinea fowl capon in a large roasting pan. Add the garlic. Season with salt and pepper. Roast in a heated oven (180 degrees) for 1 hour 40 minutes. Sprinkle with a little orange juice every 15 minutes.

10 minutes before the end of roasting add the mushrooms, orange fillets and orange slices and sprinkle with juice.

Arrange the guinea fowl capon with the porcini mushrooms, orange fillets and orange slices on a serving platter and baste with a little gravy. Serve the remaining gravy separately. Bring to the table very hot.

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