Guineafowl Leg Confit Recipe

Jump to Recipe

It feels just right when I have the opportunity to prepare a meal with this beautiful animal that require something more than just cooking.

My kitchen partner Alex found this game bird supplier at the other side of town, after a few conversations on the phone we organized to buy 9 guinea fowl, they were the last of the season, around 5 months old. That tuesday we were very excited in the kitchen waiting for the moment to arrive. During all my time in New Zealand neither Alex nor I had ever heard of someone farming game birds and many people saying that you cannot find them here.

Well….

On that day we hung them for 2 days then we plucked the feathers and portion them for the 2 parties we had that weekend, one of them was the breast and liver pate and the other we confit the whole leg (served with the claw).

After 8 hours of plucking we realized how special and honest it would be to serve a dish with their meat. It takes more than just patience, a lot of care is involved to avoid breaking the skin, the breast being the most difficult part, the last touch was done with a pair of tweezers for the tiny ones.

I remember when I was a kid getting chicken with its internal organs from the market, now you find frozen or nothing. So getting the heart and liver fresh as that it was very special.

I have arranged for the next season that starts in November to get pheasant, quail, guinea fowl and their eggs. If the opportunity arrives, possible go to get them ourselves.

Guineafowl Leg Confit

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Giulio Sturla
Total Time: 2 days 2 hours
Yield: 6 1x

Print Recipe

Description

A dry curing time of 2 days is required to enhance the flavor and to retain moisture when cooking in the oil.

Ingredients

Units Scale

6 guineafowl legs
2 lts olive oil
150 gr salt
50 gr sugar
5 gr dry herbs

Instructions

For the dry curing mix salt, sugar and herbs in a blender.
Use this mix to rub all around the legs and leave covered in a deep container for two days.
After two days wash under running water and let them soak for 10 min covered with water in a bowl.
Pat them dry and arrange them with a good shape in a deep baking pan, cover them completely with olive oil.
Cook them for 1 hour 30 mins at 120 C, then remove them from the oil and bake them for 15 mins at 180 C or until they get a nice golden brown color.
Serve right away

Prep Time: 48 hours
Cook Time: 1 hour 45 mins
Category: Main Course
Cuisine: French

Nutrition

Serving Size: 1 leg
Calories: 480

If You Liked This Recipe, You’ll Love These

Frequently Asked Questions

Why does this recipe require a 2-day dry cure before cooking?

The excerpt explains that the 2-day curing period — rubbing the legs with 150 g salt, 50 g sugar, and dried herbs — both enhances flavor and retains moisture during the long oil poach. After curing, the legs are rinsed and soaked for 10 minutes in water to remove excess salt before cooking.

What is the two-stage cooking process and why does it work?

The legs are first fully submerged in 2 litres of olive oil and cooked at 120°C (248°F) for 1 hour 30 minutes — the classic low-and-slow confit step that renders and tenderizes the meat. They then go into a 180°C (356°F) oven for 15 minutes to develop a golden-brown, crispy exterior before serving.

Can chicken legs be substituted for guineafowl?

The recipe does not suggest a direct substitute, and the author emphasizes the specialness of sourcing guineafowl. However, the confit technique (dry cure + low-temperature olive oil poach) is the same method used for duck confit — chicken legs can follow the same process and cooking times, though the flavor will differ from guineafowl, which the article describes as distinctly game-forward.