Spatchcocked guinea fowl by Michelin-star chef Nicolas Conraux
Phileas
Discover this delicious Spatchcocked guinea fowl by Michelin-star chef Nicolas Conraux recipe.
Spatchcocked guinea fowl by Michelin-star chef Nicolas Conraux

Ingredients
1 Whole guinea fowl/Mustard/Lemon juice/Baby gem lettuce/Soy sauce/Sherry vinegar/Grapeseed oil
Method
- Spatchcock the guinea fowl
- Coat both sides with mustard and pepper
- Cook in the oven
- Make a vinaigrette with the pepper, vinegar, soy sauce, lemon juice and grapeseed oil
- Chop the lettuce
- Remove the guinea fowl from the oven
- Serve!