Guinea fowl, calvados sauce Recipe



Pre heat the oven at 170°C

For the sauce reduce 200 ml apple juice and 20 ml Calvados till 1/3 is left, then add 200 ml cream and reduce again till nice and thick.
Just before serving: cut an apple in small cubes and add to the sauce

Pan-fry 2 guinea fowl breasts in butter, softly so the don't dry out, about 4 mins on the skin side, then turn and fry for another 2 mins. 

Serve with sauerkraut and roasted potatoes.


from simple food, looking good
Guinea fowl, calvados sauce Recipe

from Sweet Cake

Guinea fowl, calvados sauce Recipe https://sweetteabiscuits.blogspot.com/2020/05/guinea-fowl-calvados-sauce-recipe.html

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