Stuffed Guinea Fowl Legs
6 servings
30 minutes
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.
1
Peel the skin off the guinea fowl legs like a stocking. It seems difficult, but in reality, it comes off just like a stocking — tested multiple times. After exposing the meat, you need to cut off the leg so that the skin remains as a separate stocking at the tip of the leg.
2
Remove the meat from the bones and chop it into coarse mince. It is too fibrous in the legs to cook it simply. Mix the mince with finely chopped red onion, garlic (6 cloves), parsley, and breadcrumbs (a piece of white bread turns into fine crumbs in any blender in seconds). Season with salt and pepper.
- Red onion: 150 g
- Garlic: 10 cloves
- Parsley: 50 g
- White bread: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
Stuff the skin from the leg with the resulting minced meat - now you will understand why there should be as much skin as possible.
4
Wrap the edges of the skin, sealing the filling inside, and fry the boneless legs in vegetable oil until browned.
- Vegetable oil: 20 ml
5
After that, place it on a baking tray with 50 ml of red wine and a few sprigs of thyme, and put it in an oven preheated to 200 degrees for twelve minutes.
- Red dry wine: 100 ml
- Thyme: 6 stems
6
Prepare the side dish in parallel. Peel the potatoes, slice them thinly, and layer them in a dish. A layer of potatoes, some cream, chopped garlic (use the remaining four cloves), a pinch of salt, pepper, and ground nutmeg. Place the dish in an oven preheated to 180 degrees for thirty minutes, covering it with foil to prevent the top of the potatoes from drying out. After thirty minutes, remove, uncover, sprinkle with grated Gruyère, and return to the oven — without foil. For ten to fifteen minutes, until the cheese browns.
- Potato: 1 kg
- Cream 35%: 200 ml
- Garlic: 10 cloves
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: to taste
- Gruyere cheese: 100 g
7
Slice the mushrooms and fry them in melted butter until cooked. Season with salt and pepper, mix with chopped cilantro, and remove from heat.
- Champignons: 600 g
- Melted butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Coriander: 10 g