Cider-Steamed Guinea Fowl with Buckwheat Tagliatelle

Ingredients :

4 guinea fowl legs or supremes • 80g + 40g butter • 150ml single cream • 750ml + 30ml dry cider • 2 russet apples • ½ lemon • 8 chive sprigs • salt • pepper • 1 buckwheat pancake • 1 tablespoon oil


 Serves 4   Beginner    Between 20 and 45 mins   Between 20 and 45 mins

  • Peel the apples, drizzle with lemon juice, then put the peelings and cider in a steamer and bring to the boil.
  • Season the guinea fowl legs or supremes and seal in the hot oil.
  • Put the bird in the steamer, cover and cook for about 30 minutes (depending on the cuts used).
  • Quarter the apples and sauté them in the butter until they are golden brown but still crunchy. Keep warm.
  • Reduce the cider, add the cream and reduce some more until you obtain a thick consistency.
  • Slice the pancake into strips and fry in the butter until they are crisp.
  • Serve the guinea fowl and apple quarters with a small puddle of sauce and top with the buckwheat tagliatelle.

Photo Claude HERLEDAN / Circles Culinary France