Instructions: Fry the onion and celery in a knob of butter until golden. Add the white wine vinegar and pinch of sugar and reduce to a sticky glaze. Add orange juice, stock and mace broken into 2 or 3 pices and simmer to reduce and concentrate the flavour.

After removing the guinea fowl from the roasting tin, pour off any excess fat and then de-glaze the tin with the Maderia and wine, scraping up all the meaty juices into the liquor. Add the orange stock mixture and bubble for 4 to 5 minutes to blend the flavours.

Strain into a clean pan and add the blanched zest. Check seasoning. Whisk in the remaining butter a little at a time to finish the sauce and to give it a gloss.

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