Delicious guinea fowl leg from France. Because we slow-cook the guinea fowl in its own fat, the meat is very tender and moist. So tender and moist that the meat almost falls off the bone. We add a good selection of herbs like garlic, thyme and rosemary during the preparation.
Au-Bain-Marie
Heat the guinea fowl in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the guinea fowl in the vacuum pack for 15 minutes at 90 °C.
Pan
Fry the guinea fowl, skin-side down, over a medium heat for 8 minutes in a non-stick pan for a crispy result.
97% guinea fowl, garlic, salt, thyme, rosemary.
Nutritional values per 100g:
| Energy kJ | 682 |
| Energy kcal | 162 |
| Fat | 9,7 g |
| – of which saturates | 2,4 g |
| Carbohydrate | 0,2 g |
| – of which sugar | 0,2 g |
| Fibre | 0,0 g |
| Protein | 18,9 g |
| Salt | 1,0 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.
