Pot Roasted Guinea Fowl With Calvados Cream and Apples

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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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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