A refined game flavour. The French meat from guinea fowl thighs has a strong, tender structure and is also nicely juicy. Deboned and confit, marinated with fresh herbs and garlic. A flavour sensation.
Heat the thighs in the vacuum pack for 15 minutes at 85 °C.
Heat the thighs in the vacuum pack for 15 minutes at 90 °C.
Fry the thighs over a medium heat for 5 to 8 minutes in a non-stick pan for a crispy result.