Stuffed Guinea-fowl

 
Stuffed guinea-fowl

“This recipe comes from Normandy in France, where we had a holiday home and where all the farmers make their own cider and calvados, which you can buy everywhere. There is also a very beautiful cider route that takes you through lovely old villages set in a delightful landscape”

Frances Jaarsma, 19/12/2013

This recipe comes from Normandy

Ingredients for 4 people

1 fresh guinea fowl - 3 apples - 5ml calvados - 500ml cream

For the stuffing

1 apple - 1 petit suisse cream cheese or 1 tablespoon double cream - 1 chicken liver - 200 g guinea fowl breast filet -salt/pepper

For the sauce

250ml chickenstock - 250m dryl cider - 1 tablespoon double cream – 50ml calvados


Method

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.


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