Guinea fowl with cider and calvados

Turkey 753
Guinea fowl with cider and calvados
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 30 min
  • Difficulty: medium
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Guinea fowl with cider and calvados

Ingredients

Directions

  1. ### Preparation ###
  2. Peel the onions, carefully coat the guinea fowl, put 0.7 oz of butter in a casserole and brown the guinea fowl and onions, salt and pepper, when everything is golden, add the cider and let reduce.
  3. Add the crème fraîche and the calvados, the nuts, and cook over very low heat, basting often. Peel, hollow out, cut apples into rings, cook them in the remaining butter. When the guinea fowl is cooked, adjust the seasoning of the sauce, cut the poultry, cover it with sauce. Follow with the slices of golden apples.

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  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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