Guinea Fowl Confit

156

 

Guinea Fowl Confit

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

Equipment

  • Glass Mixing Bowl
  • Food Flipper
  • Ceramic Bowl

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Keyword Confit, Guinea Fwol

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