Confit guinea fowl leg

The spice mixture in the brine acts as a real flavour enhancer. An exceptional preparation of the guinea fowl leg.

Makes 8kg.

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No allergens or dietary requirements.

Ingredients

8

kg

guinea fowl legs

125

g

sugar

500

g

coarse sea salt

10

pieces

star anise

1

cinnamon stick

1

orange, zest

20

g

ginger, grated

10

g

coriander seeds

1500

ml

sunflower oil

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