Des Grands Jardins Inn Guinea fowl


Ingredients for 4 servings

  • One Guinea fowl
  • Mirepoix (mixture of carrots, onions and celery)
  • 150 ml Givré
  • 55 g butter
  • 115 g flour
  • 1 onion, thinly sliced
  • 4 fresh apples and one for the platter
  • 2 tsp. brown sugar

Remove the breast, thigh and top of the thigh.

Boil the guinea fowl carcass with the mirepoix.

Coat Guinea fowl pieces with flour and brown with butter in a frying pan.

Place browned pieces in a saucepan and half-cover with mirepoix bouillon.

Add two peeled and sliced apples and half an onion.

Add 65 ml Givré ice cider.

Bake in 180° oven for 45 minutes.

Remove bouillon and the remaining mirepoix, add two more apples and reduce by half.

Add brown sugar and Givré to taste.

Thicken with kneaded butter.

Serve with frozen pieces of apple.

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