Recipe: Pintade normande

1- Preheat the oven to 200° (gas mark 6-7).

2- Inside the guinea fowl, salt and pepper, then insert the seasoned fresh cheese*, a sprig of thyme and the bay leaf.

3- In a casserole (Le Creuset type) over heat, add a little butter and oil then sear your guinea fowl 5 minutes on each thigh.

4- Salt and pepper, incorporate the 2 shallots cut in half around it and place in the oven for 40 minutes, occasionally baste the guinea fowl by adding 1 or 2 spoonfuls of water.

5- Meanwhile, in a frying pan, melt butter and oil then add the fruit apple slices.
Salt and pepper and sauté them until they are cooked and lightly caramelized then remove to a covered bowl.

6- Now let's move on to the sauce preparation.
In a saucepan sweat the finely chopped shallot gently in a little butter, then add the calvados (optional, but so good) flambé then pour in the cider and cream and let reduce by half then add the poultry stock.
Adjust the seasoning then.

7- Then pass the sauce through a fine strainer and keep it warm in a water bath.