Pot-Roasted Guinea Fowl With Sage, Celery And Blood Orange Recipe

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Jamie Oliver on Food Network


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6 cloves of garlic, whole and unpeeled

1 1/2 cups fruity dry white wine

sea salt and freshly ground black pepper

8 blood oranges

1 whole stalk of celery

1 small handful fresh thyme

10 sage leaves

6 tablespoons butter

two 2 - 2 1/2 pound guinea fowl

1 tablespoon olive oil

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