crispy confit guinea fowl legs with black garlic, chives and parsley

I’ve recently been cooking a lot with guinea fowl, as it’s so juicy and full of flavour. I traditionally have pan roasted the breast, but the leg has so much meat on it that I wanted to find a way to make it the star of the show.

Another recent obsession of mine is black garlic, so this recipe combines them perfect. Use ordinary garlic and a splash of balsamic vinegar as an alternative if you can get your hands on any, but believe me – it’s worth it!

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