Guinea Fowl in Cider Pot Roast

Guinea fowl tend to come up quite small, so I would roast a couple and enjoy any leftovers another time.

2-2 lb guinea fowl, each weighing, untrussed (1 kg)
olive oil
2 Tbsp. Calvados
cidre bouché or other dry cider (300 mL)
3 sprigs of tarragon, chopped, plus more for serving
2 bay leaves
crème fraîche (150 mL)
1 tsp. unsalted butter
1 tsp. plain flour, unbleached

Coat the guinea fowl with oil and season with sea salt and black pepper. Heat a frying-pan over a medium heat and colour them one at a time on all sides, then place breast-side up in a large casserole. Gently warm the Calvados in a ladle over a flame, then ignite and very gradually pour it over the guinea fowl, waiting for the flames to die down before adding any more.

Add the cider, tarragon sprigs and bay leaves and a little more seasoning, bring to the boil, cover and cook over a low heat for 50-55 minutes.

Transfer the birds to a plate to rest for 15-20 minutes, cover with foil and tip any juices from them back into the pan.

Skim fat from the juices then bring to a lively boil and reduce by a third. Discard the herbs, then add the crème fraîche and the butter mixed with flour paste, and simmer for another minute.

Carve and serve doused with the sauce, scattered with a pinch of tarragon.

Makes 4 servings.