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| guinea fowl livers |
3 of the birds have extended, yellow liver,
a sign of eating too much, like ducks being fed to produce foie gras.
1. Use the liquid collected from steaming
guinea fowl to cook the livers, season with salt and white pepper, add
goji berries to make a healthy soup to drink afterwards, bring to boil.
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| poaching guinea fowl livers |
2. Place the livers in boiling liquid, then
turn off heat, poach livers until they change from very soft to just firm. Take
them out and rest for a few minutes to let the remaining red juice to come out.
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| guinea fowl liver |
3. Serve on a bed of caramelized onion,
coriander leaves and season with soy sauce.
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