How to prepare normandy fillet of guinea fowl and baked potatoes recipe

Cooking time the day before 20 min + 10 min and 30 min in the oven at the same time

Normandy fillet of guinea fowl and baked potatoes

Serves 4


  • 150 g smoked bacon
  • 600 g fillet of guinea fowl (frozen)
  • 150 g small blanched onions (frozen)
  • 4 apples (Jonagold, for example)
  • 1 lemon (only the juice)
  • 2 tablespoon butter
  • 1 dl cream
  • 4 tablespoon red currant jelly
  • 1.5 dl of cider
  • 3 tablespoon cognac
  • salt and pepper
  • instant binder for sauces (optional)

Nutrition: per serving

  • kcal505
  • fat24.8 g
  • saturatesn/a
  • carbs26.7 g
  • sugarsn/a
  • fibren/a
  • protein37 g
  • saltn/a


How to prepare normandy fillet of guinea fowl and baked potatoes recipe
Find out everything you need to know about normandy fillet of guinea fowl and baked potatoes recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.


nFelt the fillet of guinea fowl superficially and cut into smaller portions, if necessary.
Preferably the day before
1 Brown the bacon in a large, nostick, nofat frying pan until lightly crisp. Reserve them out of the pan.
2 Melt the butter in the same pan. Take the guinea fowl fillets on both sides and arrange them side by side in a deep oven dish.
3 Fry the frozen onions for a moment in the pan and set them aside.
4 Pour the cognac and cider into the pan and detach the cooking juices. Add the cream and reduce slightly. If necessary, thicken the sauce with a little instant binder.
5 Incorporate bacon and small onions. Add salt and pepper. Cover the guinea fowl with the sauce and keep cool.
At the same moment
6 Preheat the oven to 200 ° C.
7 Peel the apples, cut them in 2 and remove the core with an empty apple. Sprinkle with lemon juice.
8 Slip guinea fowl 30 min into preheated oven
9 Arrange the half apples in a baking dish and garnish with red currant jelly. Bake them for the last 15 minutes of cooking the meat.


Beer Hopus not Wine Château de Vaugelas "The Priory" – AOP Corbières

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