Guineafowl Confit

• guineafowl legs, rinsed
• 2 handfuls of rock salt
• 1 tbsp black peppercorns, crushed

Lay the guineafowl legs in a tray. Throw over the salt. Lightly crush or break up the aromatics and scatter over. Leave for 24 hours covered in the fridge.

The next day take the legs out of the salt and rinse very quickly under running water. Pat dry.

Put the herbs used in the salting into a saucepan, add the guineafowl legs and cover with the fat. Bring to a gentle boil, cover