Guinea fowl legs
Guinea fowl hind legs with dark aromatic meat and a light game note for marinating, roasting and braising in wine.
Guinea fowl legs are the hind legs (drumstick with thigh) of guinea fowl with dark meat, slightly firmer and more aromatic than chicken, with a light game note and little fat. They are marinated and roasted, braised in wine, cream, mushroom or tomato sauce, cooked as confit, on the grill and served with thyme, garlic and root vegetables.
Calories, proteins, fats and carbohydrates per 100 g of product
Guinea fowl legs, Raw: Calories 134.0 kcal, Proteins 22.2 grams, Fats 4.3 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Stuffed guinea fowl legs are an exquisite dish of European cuisine that impresses with its sophistication and rich flavor. The guinea fowl, known for its tenderness, gains new depth from the aromatic stuffing of red onion, garlic, parsley, and breadcrumbs. The crispy golden crust formed after frying adds an appetizing texture. Served as a side is baked potatoes in cream with fragrant nutmeg and melted Gruyère cheese, complementing the richness of flavors. The finishing touch is mushrooms sautéed in clarified butter with cilantro. This dish is perfect for festive dinners, creating an atmosphere of gastronomic elegance and homely comfort. Wine and thyme used during baking add refined nobility to this culinary masterpiece.
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