Pot Roasted Guinea Fowl With Calvados Cream and Apples
Ready In: 1 hr 50 mins
Serves: 2-3
Ingredients
- 1 free range guinea fowl (plump)
- 1 tablespoon butter
- 2 tablespoons calvados
- 2 shallots (peeled and finely chopped)
- 1 garlic clove (chopped)
- 3 cox's apples (medium sized unpeeled)
- 175 ml dry cider
- 1 teaspoon sage (chopped, plus a few extra left whole)
- 150 ml double cream (or creme fraiche)
- salt
- pepper
Directions
- heat butter in a large deep saucepan (that has a tight fitting lid for later) on medium heat until it starts to foam, season bird and and brown in hot butter turning the bird using a cloth to protect your hands.
- at this stage when bird is sitting upright again, warm calavdos in a ladle over a direct heat, turn flame out and set to light the warm calvados using a long match and pour over the guinea fowl.
- when flames have died down add shallots and garlic anmd keeping heat low let them soften whilst you prepapre apples .
- remove cores form apples and cut into 1cm rings, asd you slice them add to the pan tucking them all around.
- now pour in the cider, add teh chopped sage and some seasoning, put on tight lid and let it cook very gently for one hour.
- When the bird is cooked remove and take to carving board and cover, simmer apples til liquid has almost evaporated, then add the cream the apples giving it a good shake, then turn heat off.
- crave guinea folw and arrange on serving platter, spoon the apples and a few sage leaves to garnish.
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