Guinea-Fowl Roasted With Apples, Pancetta And Calvados

A tasty guinea-fowl dish full of flavour.


  • 1 breast of guinea-fowl per person
  • 500 g apples
  • 1 brandy glass of calvados-brandy
  • 1 tub of crème fraiche
  • 60 g butter
  • slices of smoked pancetta
  • salt, pepper


  1. Lightly salt and pepper the breast of guinea-fowl on both sides
  2. Wrap it with one or two slices of smoked pancetta
  3. Heat half of the butter in a pot. Place the breast into the meted butter and brown it on both sides. Lower the heat and leave to cook for about 10 minutes.
  4. During this time, peel the apples and cut into slices.
  5. Remove the guinea-fowl. Add the rest of the butter and the apples to the pot that contained the guinea-fowl.
  6. Leave the apple to colour slightly for a couple of minutes and then add the crème fraiche and leave to reduce for a further few minutes.
  7. Slice the breast open and arrange on a plate with vegetables (suggestion: spinach, carrots, broccoli) of your choice.
  8. Spoon over the sauce with the apples and calvados after checking the seasoning.


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