Spatchcocked guinea fowl by Michelin-star chef Nicolas Conraux

Phileas

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

Gastronomic

Spatchcocked guinea fowl by Michelin-star chef Nicolas Conraux

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!

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For more information, queries or advice

Inter-professional guinea fowl committee

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