Joe Beef buys its guinea hens from Kim Côté, a friend of the chefs' from Kamouraska, Quebec, who works at the town's Niemand Bakery and raises guinea hens on the side. McMillan says Côté hasn't eaten anything in the past 10 years that he hasn't hunted or raised himself. Cooking with Honey
The recipe can be prepared through Step 3 and refrigerated for 3 days. Bring to room temperature before proceeding.
Guinea hen legs and rendered duck fat can be ordered from dartagnan.com.
Pouilly-Fuissé from Burgundy's Mâconnais region is often full-bodied but has great, tangy vibrancy, nice with the heavy flavors here. Try the 2008 Dominique Cornin Pouilly-Fuissé Les Chevrières or the 2009 Louis Jadot Pouilly-Fuissé.