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.