Guinea Fowl with Onions and Orange

Preheat oven to 160°C (approximately 325°F).

Rinse the guinea fowl, pat dry and season with salt and pepper. Heat oil in a pan and sear guinea fowl. Remove and place in a roasting pan. Peel onions and briefly saute in pan. Distribute around guinea fowl. Deglaze pan drippings with stock. Rinse oranges in hot water, dry and peel. Cut into thin strips. Squeeze out juice and add to roasting pan. Cook until golden brown, about 25 minutes. Baste guinea fowl as needed.

Cut Pan d`Epices into small cubes and toast until crispy in a frying pan with butter over low heat. Drain on paper towels. Season sauce with salt and pepper. Serve guinea fowl topped with sauce and croutons.