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Guinea fowl rillette

Classic French preparation with a long shelf life and endless serving suggestions.

Makes 800g.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Cow's milk
  • Lactose

Ingredients

1
kg
guinea fowl legs
125
g
sugar
500
g
coarse sea salt
10
pieces
star anise
1
cinnamon stick
1
orange, zest
20
g
ginger, grated
10
g
coriander seeds
as needed
sunflower oil
2
shallots, diced
2
cloves
garlic
4
sprigs
thyme
20
g
butter
200
ml
cognac
200
ml
medium sherry
500
ml
chicken stock
as needed
salt and pepper
as needed
olive oil

Scale recipe

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