Orlando Murrin

Confit of guinea fowl

Preparation info
  • Serves

    6

    (easily doubled)
    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

Confit is the most delicious thing you can do with duck or guinea fowl. Developed over centuries as a way of conserving meat, you can eat this confit fresh, keep it for up to 10 days immersed in fat in the fridge or freeze it. Simply brown it before serving and you have a meal fit for a king.

Ingredients

  • 6 plump guinea fowl legs
  • 3 or 4 cloves of garlic
  • handful of thyme, roughly cho

Method

Start a day ahead. Wash and dry the guinea fowl legs. Put in a large strong bag, preferably zip-lock, and use a garlic press to crush the garlic directly into the bag. Add the herbs and seasoning (not the fat), close the bag and use the bag to massage the flavourings evenly over the legs. Refrigerate in the bag overnight to ‘cure’.

Rinse the flavourings off the guinea fowl legs, dry and