Guinea fowl rillettes by Michelin-star chef Nicolas Conraux

1. Coat the guinea fowl thighs in the salt mixture
2. Set aside for 24 hours in the fridge
3. Rub the salt off
4. 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)
5. Remove from the pan and leave to cool
6. Pound together the fennel, shallots, onion greens and fresh herbs
7. Crush them well
8. Add the crème fermière and mix well
9. Finally, add the fleur de sel but don’t crush it
10. Remove the bones from the guinea fowl
11. Chop the meat, not too finely
12. Add the prepared mixture
13. Combine carefully, making sure the meat is coated
14. Heat the remaining fat and brown a piece of bread in it
15. Serve!

For a finishing touch, decorate with lemon balm and fennel.