Pot Roasted Guinea Fowl With Calvados Cream And Apples

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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 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 when flames have died down add shallots and garlic anmd keeping heat low let them soften whilst you prepapre apples .
• 4 remove cores form apples and cut into 1cm rings, asd you slice them add to the pan tucking them all around.
• 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 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 crave guinea folw and arrange on serving platter, spoon the apples and a few sage leaves to garnish.