Preheat a water bath to 72°C

Remove the legs and breasts from the guinea fowl and reserve the carcasses. Place the legs in a vacuum bag with the duck fat, seal in a chamber sealer and cook for 24 hours

To make the pickled red cabbage, mix the cabbage with the salt and leave to marinate for 2 hours. Rinse for 20 minutes or so in cold running water, then pat dry and set aside

Pour the wine into a sauté pan, bring slowly to the boil and reduce by half. While still hot, pour in the sugar, allow to dissolve then add the vinegar and cabbage. Pour everything into a kilner jar, add the bay leaf and leave to pickle

Chop the guinea fowl carcasses and place in a deep saucepan with the rest of the stock ingredients. Cover with water, bring to the boil then reduce to a simmer and cook for 3 hours. After this time, pass the stock through a fine sieve into a clean pan and reduce by three quarters. Chill in the fridge

The next day, remove the legs from the water bath and leave to cool

Preheat the water bath to 62°C

Place the guinea fowl breasts in a vacuum bag with the thyme, garlic and stock. Seal in a chamber sealer, cook for 1 hour then leave to cool. Once cool, chop the meat

Drain the guinea fowl legs and pick the meat from the bones into a bowl. Season with salt and pepper to taste

Line a terrine mould with a double layer of cling film and press in the filling, alternating between breast and leg meat. Sprinkle the julienne parsley over each layer

Wrap the terrine in the cling film and use a weight to press it down. Chill in the fridge overnight

To make the orange gel, add all of the ingredients to a blender and blitz until thickened and smooth

To serve, use a sharp knife to carve the terrine into 8 slices. Place a slice onto each plate and top with a baby chard leaf. To the side of the terrine, dot the orange purée, add the orange segments and arrange the red onion slices, frisée, coriander cress and chopped walnuts