Confit legs in duck fat until tender, approx. 1.5 hours. The new potatoes can also be confit in the duck fat for around one hour until cooked. Cool legs then pick meat from the bones and discard the skin.
Fill the cavity of each guinea fowl with peeled and bruised garlic and fresh thyme sprigs. Brush crowns with honey and season with sea salt and pepper.
Roast in a hot oven at 400F/200°C for around 18-20 minutes until just cooked, but only just. Remove from the oven and allow to rest for a good 20 minutes. Remove b*****s from carcass, discard skin and cut b*****s into 3 length ways. Sit aside on same tray as leg confit.
Blanch and refresh leeks. Cut each into three length ways.
Pass juices from roasting pan through a damp muslin lined fine sieve into a clean container.
Have all ingredients ready for filling the terrine, they should also be warmish. Place in low heat oven at 130°C/250F for several minutes to warm through incl ripe pears quarters.
Neatly lay all ingredients lengthways into the cling film lined terrine, brush each layer with the reserved cooking liquor and season with salt and pepper. Cover with cling film once full and press reasonably firmly – not too much to strain out the natural juices from the meat.
Cover, date/label and refrigerate over night.
Once cool brush terrine with meat juices and wrap with slices of parma ham, Re-wrap in cling film and refrigerate to set.
Serve: Slice 1cm think, serve with port reduction, red onion marmalade brunoise and onion bread toast.