Guinea Fowl Legs Label Rouge
Label Rouge guinea fowl legs
Guinea fowl legs are a great alternative to chicken or duck. They are slightly smaller, have a firm texture and a distinctive, slightly spicy flavor. Thanks to the Label Rouge certification, you know that the guinea fowl have been given more time and space to grow, which enhances the quality of the meat.
What are guinea fowl legs?
Guinea fowl is a type of poultry that tastes somewhere between chicken and pheasant. The legs are suitable for roasting, stewing, or slow cooking in the oven. During preparation, the meat remains firm and develops a rich flavor. They are delicious in a classic stew with wine and herbs, for example, but can also be served as a separate dish with potatoes and vegetables.
Label Rouge
The Label Rouge quality mark from France stands for quality and animal welfare. The animals are given more space and grow at a slower pace. You can taste the difference in the texture and flavor of the meat.
Want to order guinea fowl legs online?
At The Butchery, you can easily order guinea fowl legs online. Order before 11 a.m. and you will have them delivered to your home in the Netherlands and Belgium the same evening. If that time does not suit you, you can choose another delivery time. The legs are flash-frozen and vacuum-packed, so that the quality is maintained during transport.
PREPARING LABEL ROUGE GUINEA FOWL LEGS
Guinea fowl legs have a delicate flavor and are best when cooked slowly and gently.
- Let the legs thaw slowly in the refrigerator and bring them to room temperature.
- Pat them dry with kitchen paper so the skin can brown nicely in the pan.
- Season the meat with salt, pepper, and optionally some thyme or rosemary. Heat butter with a dash of oil in a heavy pan and brown the legs evenly on all sides over a gentle heat.
- Then place them in an oven dish, add a small knob of butter, and transfer to a preheated oven at 160°C. Cook the legs until they reach a core temperature of about 75°C. Baste them occasionally with the cooking fat to keep them juicy.
- Let the legs rest for 10 minutes before serving.
Guinea fowl legs are also excellent when braised. After browning, add a splash of stock or white wine so the bottom of the pan is lightly covered. Reduce the heat, cover with a lid, and let the legs simmer gently for about an hour and a half. Turn them occasionally so they become evenly tender, and check now and then to make sure there is enough liquid in the pan. If too much has evaporated, add a small splash of stock or warm water.
Ingredients
parelhoenNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 660 |
| Energie (kcal) | 158 |
| Vet (g) | 6.5 |
| Verzadigd vet (g) | 1.8 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.4 |
| Zout (g) | 0.18 |
Guinea Fowl Legs Label Rouge
These Label Rouge guinea fowl legs are ideal for roasting or stewing.
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- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
These Label Rouge guinea fowl legs are ideal for roasting or stewing.
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Product Information
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Preparation
- Let the legs thaw slowly in the refrigerator and bring them to room temperature.
- Pat them dry with kitchen paper so the skin can brown nicely in the pan.
- Season the meat with salt, pepper, and optionally some thyme or rosemary. Heat butter with a dash of oil in a heavy pan and brown the legs evenly on all sides over a gentle heat.
- Then place them in an oven dish, add a small knob of butter, and transfer to a preheated oven at 160°C. Cook the legs until they reach a core temperature of about 75°C. Baste them occasionally with the cooking fat to keep them juicy.
- Let the legs rest for 10 minutes before serving.
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Voedingswaarde
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Reviews
Label Rouge guinea fowl legs
Guinea fowl legs are a great alternative to chicken or duck. They are slightly smaller, have a firm texture and a distinctive, slightly spicy flavor. Thanks to the Label Rouge certification, you know that the guinea fowl have been given more time and space to grow, which enhances the quality of the meat.
What are guinea fowl legs?
Guinea fowl is a type of poultry that tastes somewhere between chicken and pheasant. The legs are suitable for roasting, stewing, or slow cooking in the oven. During preparation, the meat remains firm and develops a rich flavor. They are delicious in a classic stew with wine and herbs, for example, but can also be served as a separate dish with potatoes and vegetables.
Label Rouge
The Label Rouge quality mark from France stands for quality and animal welfare. The animals are given more space and grow at a slower pace. You can taste the difference in the texture and flavor of the meat.
Want to order guinea fowl legs online?
At The Butchery, you can easily order guinea fowl legs online. Order before 11 a.m. and you will have them delivered to your home in the Netherlands and Belgium the same evening. If that time does not suit you, you can choose another delivery time. The legs are flash-frozen and vacuum-packed, so that the quality is maintained during transport.
PREPARING LABEL ROUGE GUINEA FOWL LEGS
Guinea fowl legs have a delicate flavor and are best when cooked slowly and gently.
Guinea fowl legs are also excellent when braised. After browning, add a splash of stock or white wine so the bottom of the pan is lightly covered. Reduce the heat, cover with a lid, and let the legs simmer gently for about an hour and a half. Turn them occasionally so they become evenly tender, and check now and then to make sure there is enough liquid in the pan. If too much has evaporated, add a small splash of stock or warm water.
Ingredients
parelhoenNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 660 |
| Energie (kcal) | 158 |
| Vet (g) | 6.5 |
| Verzadigd vet (g) | 1.8 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.4 |
| Zout (g) | 0.18 |
