Spatchcocked guinea fowl by Michelin-star chef Nicolas Conraux

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

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

  1. Spatchcock the guinea fowl
  2. Coat both sides with mustard and pepper
  3. Cook in the oven
  4. Make a vinaigrette with the pepper, vinegar, soy sauce, lemon juice and grapeseed oil
  5. Chop the lettuce
  6. Remove the guinea fowl from the oven
  7. Serve!

 

Vous aimerez peut-être

Cordon bleu guinea fowl leg with spinach and goat’s cheese

Découvrir Cordon bleu guinea fowl leg with spinach and goat’s cheese

English
Ballottine of guinea fowl with celeriac dice by Belgian chef Corentin Rochez

Découvrir Ballottine of guinea fowl with celeriac dice by Belgian chef Corentin Rochez

English
Guinea fowl breast and leg with sunflower seeds and fried courgettes

Découvrir Guinea fowl breast and leg with sunflower seeds and fried courgettes

English
Dites nous tout !