GUINEA FOWL CONFIT

PREP TIME 12 - 24 HOURS

COOK TIME 3 HOURS

SERVES 4 PEOPLE


Ingredients

  • Guinea Fowl (Thighs and Breasts)
  • 1 Medium Onion (Pureed)
  • 2 Springs of Fresh Rosemary
  • 2 Bay Leaves
  • 3 Cloves of Garlic (Minced)
  • 1 Small Ginger(Grated)
  • 1 Tsp of Smoked Paprika
  • 1 Tsp of Ground Black Pepper
  • 1 Tsp of Dried Thyme
  • 1 Tbsp of Salt
  • 2 Litres of Duck Fat/Olive Oil

Directions

  1. Pour the guinea fowl into a mixing bowl, add the rosemary, bay leaves, onion puree, garlic, ginger, paprika, black pepper, thyme , salt , stir and cover with cling film.
  2. Set In the fridge to marinate for 12 hours or preferably overnight.
  3. Take out from the marinade, place in a baking dish, pour the melted duck fat to cover entirely.
  4. Place in a pre-heated and bake at 160 degrees for 2-3 hours.
  5. Guinea fowl confit ready. Serve with creamy fonio and guinea fowl barbeque gravy.
  6. NB; It’s more ideal to use duck fat because it has more flavor but if you don’t have duck fat you can use olive oil or vegetable oil.

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