Confit of Guinea Fowl with Broad Beans and Spinach

Salt and pepper the Guinea Fowl joints put in a ovenproof dish. Almost cover with olive oil and cook for about 1½ hours at 375°F/190°C/Reg5. Turn every now and again and don't let over brown  Picture  .

Take out the oven and let the guinea fowl cool. When cool put in the fridge and just as the oil solidifies, turn the guinea fowl joints so that they are covered in fat. Cover with some foil. These will be fine for a week or so if need be.

Pod the broad beans and cook in simmering salted water for about seven minutes. Drain in a colinder and cool under running cold water. Peel all the pods and put to one side. Trim the spinach and put a small handful on each serving dish  Picture  .

Heat the confit in its fat over a medium heat for a few minutes, then put in the oven at 325°F/170°C/Reg3 to warm right through for five to ten minutes.

Take out the joints and keep warm to one side. Take five tablespoonfuls of the hot confit fat, add a couple of good pinces of salt and a tablespoonful freshly squeezed lemon juice and beat with a fork. Pour the dressing over the broad beans and stir in.

Add a couple of tablespoonfuls of the broad beans to the spinach on each serving  Picture  . Add a leg and thigh of confit to each serving and serve  Zoom  .