Instructions: Dry marinate the guineafowl legs with the pepper salt garlic and a quarter of the thyme for 24 hours.

Rinse the legs under cold running water and pat dry.

Melt the goose fat in a large flameproof casserole or ovenproof pan and cook the legs in the fat in an oven pre heated to 180 degrees C/350 degrees F/gas mark 4 for 1 1/2 hours or until the meat is tender and falls away from the bone.

Remove from the oven and leave to cool in the fat.

When cool remove the meat from the bone discard the skin and flake the flesh.

Mix the flaked guinea fowl with 120ml of the goose fat.

Strain the remaining fat and chill in the refrigerator until set.

Cook the shallots in the butter until transparent add the remaining thyme and deglaze the pan with the vinegar.

Add the sherry and reduce by half.

Add the demi glace.

When you have achieved a nice sauce consistency mix in the flaked guinea fowl.

Remove the goose fat from the refrigerator and turn out.

Remove the jelly from the underside and melt it.

Incorporate the melted jelly with the guinea fowl mixture and season with salt pepper cayenne mace and pimiento.

Place in a 1 1itre terrine and chill in the refrigerator for 24 hours until set.

Presentation
We serve each slice of this terrine slightly warm with a french bean shallot and potato salad dressed in balsamic vinegar oil and a few drizzles of demi glace.

Serves 4 as a starter

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