Apple pintade hat, pecan nuts

Ingredients

For 4 servings

• •1 1 Farmers' Pintade Cap Red Label cut into pieces
• •4 4 apples
• •3 3 shallots
• •50 g 50 g pecan nuts
• •15 cl 15 cl maple syrup
• •10 cl 10 cl poultry broth
• •1 c. à soupe 1 tbsp of sugar
• •1 1 cinnamon stick
• •2 2 stars of badian
• •1 1 butter nut
• •2 c. à soupe 2 tablespoons of olive oil
• •salt
• •mill pepper

Method

1. 1.Preheat your oven to 180°C. Pour the pecan nuts into a bowl, sprinkle with 3 tablespoons of maple syrup. Add the sugar and a big pinch of salt. Mix well and pour onto the baking sheet covered with sulphurized paper. Spread the nuts in one layer and bake for 10 minutes. Get out of the oven and let it cool.
2. 2.Put your pot to heat with olive oil. Have your pintade cuts brown on all sides. Once golden, put all your pieces back in the casserole, salt, pepper and add the peeled shallots and cut in four. Water broth, add cinnamon and badian stars, cover and simmer for 30 min.
3. 3.Meanwhile, cut the apples into quarters and brown them in the pan in butter. Book.
4. 4.Open the casserole, sprinkle with the rest of the maple syrup, mix, add the apples, cover and extend the cooking for 15 minutes. Serve your guinea fowl with caramelized pecan nuts and apples.