Roast Challans guinea fowl with apples, cider and Calvados
A flavoursome alternative sometimes served in France instead of a Christmas turkey, this recipe for guinea fowl from Les Volailles de Challans offsets its rich, gamey flavour with apples and Calvados
Roast Challans guinea fowl with apples, cider and Calvados
- 1 guinea fowl
- 8 apples
- 250 ml dry cider
- 50 ml Calvados
- 25 g softened butter
- Olive oil
- A few sprigs of thyme
- Preheat the oven to 210°C (fan 190°C/425°F/Gas 7).
- Place the guinea fowl in a roasting dish. Dot with the softened butter and drizzle with olive oil. Pour over the cider and Calvados. Add the thyme and season to taste with salt and pepper. If your dish is very large, you may need to add a little extra cider or water to ensure there’s always enough cooking juice.
- Roast in the oven for 50 minutes per kg, basting regularly with the cooking juices.
- Meanwhile, peel and core the apples, then cut them into eighths.
- In a large frying pan, melt a knob of butter over medium heat. Add the apple slices and cook for about 5 minutes on each side, until golden. Finish with a sprinkle of fresh thyme.
- Serve the guinea fowl hot, accompanied by the caramelised apples and pan juices.
Ensure the meat is thoroughly cooked before serving.
Recipe courtesy of Les Volailles de Challans, a collective of free-range poultry farmers in Vendée. Their excellence is reflected in their Label Rouge certification, and many products hold PGI status, highlighting their deep-rooted connection to the Challans terroir.
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