Guinea Fowl Confit



Guinea Fowl Confit

Baked guinea fowl with duck fat served with barbeque gravy
Prep Time 1 day
Cook Time 3 minutes
Total Time 1 day 3 minutes
Course Appetizer
Cuisine American
Servings 4 People


  • Glass Mixing Bowl
  • Food Flipper
  • Ceramic Bowl


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


  • 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.
  • Set In the fridge to marinate for 12 hours or preferably overnight.
  • Take out from the marinade, place in a baking dish, pour the melted duck fat to cover entirely.
  • Place in a pre-heated and bake at 160 degrees for 2-3 hours.
  • Guinea fowl confit ready. Serve with creamy fonio and guinea fowl barbeque gravy.
  • 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.


Keyword Confit, Guinea Fwol

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