French Sunday Lunch: Guinea Fowl with Apples, Prunes and Armagnac Mustard Sauce (Pintade aux Prunes)
Lavender and Lovage
Lavender and Lovage
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  • 2 guinea fowl quarters (the leg and thigh)
  • 2 to 3 large potatoes, peeled and cut into edge shaped chips (Leave the skin in if they are new potatoes)
  • 3 eating apples, cored and cut into wedges (I used Russet apples)
  • 1 gammon steak, cut into small pieces (or 75g lardons/bacon pieces)
  • sea salt and black pepper
  • fresh thyme
  • 2 tablespoons vegetable oil



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