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