Guinea fowl casserole, apples and cider
Ingredients
Instructions
- 1 farm guinea fowl
- 10 thin slices of bacon
- 6 Apples (Reinette or Pink Lady)
- 1 onion
- 1 stalk of celery
- 35 cl Cider
- 8 cl Calvados
- juice of 1 lemon
- 50 g Butter
- 1 pinch Cinnamon powder
- 3 sprigs of thyme
- Salt
- Sichuan pepper
- Preheat the oven to 200°C (th. 7).
- In a bowl, mix a big pinch of salt, the cinnamon, the thyme leaves, and 4 pinches of ground pepper.
- Peel the onion and chop it. Wash and chop the celery.
- Season the inside and outside of the guinea fowl with the cinnamon mixture then stuff it with the onion and the cut celery.
- Surround it with the bard of bacon, tie it to maintain the whole.
- Put it in an oven dish and bake for 30 minutes, regularly basting the guinea fowl with its juice.
- Remove the bacon and for 20 cl of cider and half the calvados into the baking dish. Put the guinea fowl back in the oven for 15 minutes.
- Wash the apples, cut them into quarters and sprinkle them with lemon juice.
- In a large skillet, melt the butter and fry and brown the apples with salt and pepper.
- Flamed with the remaining calvados (don't forget to turn off the hood).
- Reserve the guinea fowl. Deglaze the cooking juices with the rest of the cider.
- Boil it over high heat for 2 minutes then filter. Cut the guinea fowl, place it on a serving platter kept warm.
- Surround apples. Sprinkle with thyme and serve with the sauce on the side.
Guinea fowl casserole, apples and cider
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Guinea fowl casserole, apples and cider Recipe – Guinea fowl casserole, apples and cider Recipes
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