Pot Roasted Guinea Fowl With Calvados Cream And Apples

1. 1

   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.

2. 2

   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.

3. 3

   when flames have died down add shallots and garlic anmd keeping heat low let them soften whilst you prepapre apples .

4. 4

   remove cores form apples and cut into 1cm rings, asd you slice them add to the pan tucking them all around.

5. 5

   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.

6. 6

   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.

7. 7

   crave guinea folw and arrange on serving platter, spoon the apples and a few sage leaves to garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.