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Ingredients:

• 4 guinea fowl supreme (225g each)
• 200g baby spinach
• 200g old cheddar from Laiterie de Charlevoix
• 300g pork caul
• 25g butter
• 1 tbsp oil

Sauce:

• 15g butter
• 20g chopped shallots
• 200 ml non-alcoholic apple cider
• 75 ml poultry stock
• 25g honey
• 10g starch
• 25g butter

Garnish:

• 25g butter
• 2 leeks
• 50 ml cream
• 150g grated Swiss cheese from Fromagerie St-Fidèle

Directions:

• Make a lengthwise incision in the guinea fowl supremes and open them up.
• Cover the inside with baby spinach, and place a piece of cheddar in the center.
• Close up the fowl and wrap the supremes with caul, going around twice.
• Quick fry both sides in a hot pan with butter and a drizzle of oil.
• Wash and thinly slice the leeks; soften them with butter in a saucepan.
• Add cream, let it reduce slightly, and add seasoning.
• Place the leeks in a greased ramekins; cover with grated Swiss cheese.
• Finish cooking in a 375°F oven for about 15 minutes, and then brown with a salamander or under the broiler.
  
• For the sauce: Soften shallots with butter. Add honey, non-alcoholic apple cider, and poultry stock. Let reduce by half.
• Dissolve the starch in a bit of water; carefully pour it into the sauce while whisking and adding morsels of butter. Adjust seasoning.

Plating

• Slice the supremes in four and place them on warm plates. Top them, with the sauce, plate the gratins alongside them, as well as your choice of vegetables or a green salad.

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