Bone the guinea-fowl and marinate its thighs in 100ml of Lugana, 50ml of vegetable broth and 10g of salt for 30 minutes. Drain and dry it between two sheets of baking paper, then beat the thighs with the meat beater. Overlap the two thighs, making sure that the skin remains outside and place them in a vacuum bag. Cook in a water bath at 78 C for 7 hours. Cool, press and let it mature in the fridge for 2 days. Slice the thighs into rectangles.
For the Lugana Sauce
Cook the onion, celery and shallot over a low heat, add the boiled potatoes, the grapes and blend with the Lugana. Allow it to reduce and blend, gradually adding butter and extra virgin olive oil.
For the guinea-fowl:
Remove the insides of the guinea-fowl, then brown it in a pan with a knob of butter. Soak in water and ice and let it simmer for 12 hours, then filter and reduce.
For the Confit Shallots:
In a saucepan, blanch the shallots with oil, blend with vinegar and then with the Lugana. Add the freshly squeesed grape juice, guinea-fowl bottom and cook over a low heat.
Cook the breast in a pan with olive oil, firstly placing it on the side with the skin, then add a knob of butter, garlic and rosemary. Roast the legs of the guinea-fowl on both sides. Place the the Lugana sauce at the base of the dish, then add the breasts, thighs and the shallot confit. Finish the dish, nappando with the cooking bottom of the shallots. Finish the dish, covering it with the sauce of the shallots.