Guinea Fowl Breast Stuffed with Brioche and Apples in Apple Brandy Sauce

Cut the sides of the removed guinea fowl breasts, unfold and lightly plate. Mix diced toast and brioche with the egg. Lightly brown apple cubes in butter and deglaze with apple brandy. Mix well the soaked bread with the apple cubes and spices. Spread out the well-drained pork net, sprinkle with chopped tarragon and salt. Place the guinea fowl breasts on top, spread with the stuffing and roll up. Fry briefly in a pan and roast in the oven at approx. 170 °C for 12 – 15 minutes. In the roasting residue, briefly brown the shallots, deglaze with Calvados and pour in chicken stock. Reduce slightly, add cream and thicken with cornflour.

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