Guinea fowl oven-baked with Pommeau

Guinea fowl oven-baked with Pommeau

Pre­par­a­tion time: 20 mins
Cook­ing time: 50 mins


Serves 4 people:

1 guinea fowl
3 shallots
3 carrots
50 g butter
50 cl Pommeau
200 g crème fraîche
Salt, pep­per, cinnamon

Sea­son the guinea fowl with salt, pep­per and cinnamon.

Melt the but­ter in a large oven­proof dish and add the finely chopped shal­lots, and sliced car­rots. Leave to sweat, but don’t allow them to brown.

Place the guinea fowl into the oven­proof dish, pour over the Pommeau, add the cream.

Seal the lid of the oven­proof dish with dough (water and flour).

Put the dish in the oven and cook for 50 minutes at 180°C.

Serve with apple quar­ters sautéed in but­ter and a cel­ery purée.

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