Pot Roasted Guinea Fowl With Calvados Cream and Apples

May 08, 2023May 8, 20230 2
Pot Roasted Guinea Fowl with a Creamy Calvados Sauce and Cider Apples
in Main

Prep

20 min

Cook

1 hour 15 min

Ready In

1 hour 35 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
4
Calories
510
Sugar
16g
Fat
33g
Pot Roasted Guinea Fowl with Calvados Cream and Apples is a decadent and flavourful main course that's perfect for a special occasion. This one-pot wonder is a popular French dish that's perfect for autumn or winter evenings. The gamey flavour of the guinea fowl pairs perfectly with the sweet, tangy apples and creamy calvados sauce. Pot-roasting the meat results in a very moist and succulent bird that falls off the bone. The sliced apples burst and soften, adding sweetness to the sauce and perfectly complementing the richness of the cream and calvados. This dish is sure to leave you feeling satisfied and full!

Instructions

1.Preheat your oven to 180C/160C fan/Gas 4.
2.Prepare your guinea fowl by removing any feather stubs and make sure it's clean inside and out. Season it with salt and freshly ground black pepper.
3.Melt your butter in a deep casserole dish over medium heat, then add your chopped shallots and garlic, frying for a minute.
4.Add your guinea fowl to the dish, breast side down. Fry it for about 5 minutes until it colours, then turn it over and fry for another 5 minutes.
5.Add your apple slices and sprinkle over chopped sage. Add the calvados and light it with a match, then let it flame for a few seconds. Once the flames die out, add the dry cider and bring to the boil.
6.Once boiling, cover the dish with a lid and cook in the oven for 1 hour 15 minutes, or until the guinea fowl is cooked through and the apples have broken down to make a sauce.
7.Remove the guinea fowl from the dish and leave it to rest for about 5 minutes. Keep the apple sauce warm on the hob at a low temperature.
8.Pour the cooking juices from the dish into a small pan and bring to the boil. Add the cream and boil for a further minute until the sauce thickens slightly.
9.Serve your guinea fowl with the warm apple sauce and sauce your dish with the creamy cider sauce. Enjoy!

PROS

Pot-roasting results in a very moist and tender meat that’s loaded with flavour.

The guinea fowl has a deep, gamey flavour that pairs perfectly with the sweet apples and creamy sauce.

CONS

Guinea fowl can be quite pricey and difficult to source, so it may not be a budget-friendly dish for some.

If you’re not a fan of gamey meats, this dish may not be for you.

HEALTH & BENEFITS

Guinea fowl is a great source of lean protein, making it a healthy alternative to red meat.
Apples are packed with fibre and vitamins, which can aid in digestion and support a healthy immune system.
Sage has been linked to reducing inflammation and improving brain function.

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