Guinea fowl broth by Michelin-star chef Nicolas Conraux

Discover this delicious Guinea fowl broth by Michelin-star chef Nicolas Conraux recipe.

Guinea fowl broth by Michelin-star chef Nicolas Conraux

Guinea fowl broth by Michelin-star chef Nicolas Conraux

Ingredients

Guinea fowl carcass/Spring onions and ginger/Egg yolk/Thyme, bay, parsley/Onions/Carrots/Garlic/Leeks

Method

  1. Sear the guinea fowl carcass in olive oil
  2. Add the onions, carrots, garlic and leeks
  3. Bring the broth to a simmer
  4. Strain
  5. Remove from the pan and leave to cool
  6. Add the spring onions and ginger
  7. Decorate with thyme, bay leaf, parsley and the egg yolk
  8. Add a pinch of salt

 

 

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