Stuffed guinea fowl with apples and red currants
For parties and family evenings, we suggest you this stuffed guinea fowl recipe with apples and red currants.
1. Preheat the oven to 180°C (th. 6).
2. Toast pain d’épices slices, chop along with the dried figs, pistachios, prunes and shallots. Mix with the ground pork, egg, white wine, salt and pepper.
3. Stuff the guinea fowl with the mixture, place it in a shallow dish, coat it with oil, salt and pepper.
4. Bake for about 1 hour 30 minutes, basting regularly.
5. Pour the red fruit juice in a saucepan, add sugar and bring to a boil. Dip the peeled apples in the syrup and let poach for 20 minutes.
6. 15 minutes before the end of cooking the guinea fowl, drain and add to apples with the red currants. Serve the guinea fowl surrounded with the fruits and the sauce in a gravy boat.
Photo credit: Bernard Radvaner
