Ingredients for 6 people
For the stuffing
1 Petit Suisse cream cheese or 1 tablespoon double cream
1 chicken liver
200g guinea fowl breast fillet
salt & pepper
For the sauce
25oml chicken stock
250ml dry cider
1 tablespoon double cream
Preheat the oven to 200˚C
Make the stuffing by chopping the breast fillet and apple finely and mixing together with the other ingredients, then stuff the guinea fowl. (You can add a few raisins soaked in calvados, some finely chopped nuts and some nutmeg if you wish)
Smear the guinea fowl with butter and roast for 20 minutes, turning it over a few times, then add a little water to the roasting pan, turn down the oven to 180°C and roast for a further 20 minutes.
Peel and slice the apples. Melt some butter in a frying pan and fry the apples gently until softened, then sprinkle over the calvados, let it boil briefly and add the cream.
Make the sauce by heating the stock, cider and calvados together in a saucepan. Mix some cornflour with water and add to the sauce to thicken it, then finish with the cream.
Serve the guinea fowl with the baked apples and the sauce.