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

Ingredients
Guinea fowl thighs/Bread/Mixture of coarse sea salt, pink peppercorns, star anise and juniper berries/Lemon balm/ Fennel/Shallots/Chives/Coriander seeds/Fennel seeds/ Pepper/Fleur de sel/Cream
Method
- Coat the guinea fowl thighs in the salt mixture
- Set aside for 24 hours in the fridge
- Rub the salt off
- Heat lard or poultry fat to 90°C and cook the thighs for 4 hours (they’re ready when the meat comes off the bone easily)
- Remove from the pan and leave to cool
- Pound together the fennel, shallots, onion greens and fresh herbs
- Crush them well
- Add the crème fermière and mix well
- Finally, add the fleur de sel but don’t crush it
- Remove the bones from the guinea fowl
- Chop the meat, not too finely
- Add the prepared mixture
- Combine carefully, making sure the meat is coated
- Heat the remaining fat and brown a piece of bread in it
- Serve!
For a finishing touch, decorate with lemon balm and fennel.