Stuffed Guinea Fowl Legs

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed guinea fowl legs

Ingredients

Guinea Fowl Breast - 6 pieces
Spanish onions - 5.3 oz
Garlic - 10 cloves
Parsley - 1.8 oz
White bread - 7.1 oz
Red Grape Juice - 3 fl oz
Thyme - 6 stalks
Vegetable Oil - 0 fl oz
Potato - 2 lbs
10% cream - 7 fl oz
Ground Nutmeg - to taste
Gruyère cheese - 3.5 oz
Champignons - 21.2 oz
Ghee - 1.8 oz
Cilantro - 0.4 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the skin off the guinea fowl legs like a stocking. It may seem difficult, but in reality, it comes off just like a stocking – this has been tested many times. Once the meat is exposed, you need to cut off the leg, leaving the skin as a separate stocking at the tip of the leg.

Step 2

Remove the meat from the bones and chop it into coarse mince. The meat from the legs is too fibrous to cook as is. Mix the mince with finely chopped red onion, garlic (6 cloves), parsley, and breadcrumbs (a piece of white bread can be turned into excellent crumbs in any blender in just a few seconds). Season with salt and pepper.

Step 3

Stuff the skin from the leg with the prepared filling — now you will understand why it's important to have as much skin as possible.

Step 4

Fold the edges of the skin to seal the filling inside, and sauté the boneless legs in vegetable oil until golden brown.

Step 5

Then place it on a baking sheet that has 50 ml of red wine and a few sprigs of thyme added, and put it in the oven preheated to 392°F for twelve minutes.

Step 6

At the same time, prepare the side dish. Peel the potatoes, slice them very thinly, and layer them in a baking dish. Start with a layer of potatoes, followed by a little cream, minced garlic (use the remaining four cloves), a pinch of salt, pepper, and ground nutmeg. Cover the dish with foil and place it in an oven preheated to 356°F for thirty minutes to prevent the top layer of potatoes from drying out. After thirty minutes, remove the foil, sprinkle grated Gruyère cheese on top, and return the dish to the oven — this time without the foil. Bake for another ten to fifteen minutes, until the cheese is golden brown.

Step 7

Slice the mushrooms and sauté them in clarified butter until fully cooked. Season with salt and pepper, toss in chopped cilantro, and remove from heat.