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.
Heat the guinea fowl in the vacuum pack for 15 minutes at 85 °C.
Heat the guinea fowl in the vacuum pack for 15 minutes at 90 °C.
Fry the guinea fowl, skin-side down, over a medium heat for 8 minutes in a non-stick pan for a crispy result.