Braised guinea fowl with brioche crumb, wild mushrooms and tarragon

Knorr Professional

Knorr Professional

Standard Supplier 23rd March 2015
Knorr Professional

Knorr Professional

Standard Supplier

Braised guinea fowl with brioche crumb, wild mushrooms and tarragon

With its mild taste, guinea fowl lends itself to a range of flavours and guinea fowl recipes. Why not give the following Braised guinea fowl with brioche crumb, wild mushrooms and tarragon recipe a try in your kitchen? To get a jelly bouillon sample go to


  • • 50 ml Rapeseed oil
  • • 100 g Banana shallots, diced
  • • 100 g Carrots, diced
  • • 100 g Celery, diced
  • • 1.5 kg Guinea fowl
  • • KNORR Professional Chicken Jelly Bouillon x 700ml
  • • 100 g Brioche crumbs, toasted
  • • 30 g Pumpkin seeds, toasted
  • • 50 g Meadowland Professional 250g
  • • 200 g Girolle mushrooms
  • • 10 g Tarragon


Preheat the oven to 180C/350F/Gas 4. Place the guinea fowl skin flat onto a non-stick baking tray and place another tray on top. Put the trays into the oven and cook for 5-8 minutes, or until crisp. Remove from the oven and take the skin off the tray to cool. When the skin is cool, thoroughly chop the skin to get a rough crumb. Place into a bowl with the brioche crumbs and toasted pumpkin seeds. Cut the guinea fowl in to portions. Clean the mushrooms well.

1. Place the oil in to a sauté pan, add the guinea fowl and allow to brown on both sides. Then remove and set aside.

2. Add the shallots, carrots and celery to the pan and cook for 3-4mins then return the guinea fowl and cover with the bouillon.

3. Place the pan in to the oven and cook for 25-30mins or until thoroughly cooked.

4. Place another pan on to a medium-high heat and add the meadowland then add the mushrooms and tarragon. Fry for 3-4mins then remove and place on to some kitchen paper to drain.

5. Remove the pan from the oven, add the mushrooms and garnish with the brioche crumbs.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.