Instructions: This is more a dressing than a sauce and it complements the guinea fowl very well but it could also be used as a vinaigrette for other dishes.

Put the sugar and vinegar into a pan and reduce over a fierce heat until golden in colour.

Add the orange juice and grand marnier and reduce by about half.

Add the demiglace and bring to the boil.

Reduce to a sauce consistency.

Remove from the heat.

When cool incorporate the hazelnut vinaigrette.

Serves 4

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