Guinea Hen Stock:
Separate the legs and the breasts from the guinea hen, keeping the skin attached, and reserve. Add the hen carcass to a stock pot and submerge in cold water. Roughly chop the onion, celery, and carrot and add to the pot with the thyme, the bay leaves and salt and pepper. Bring the contents to a boil and reduce to roughly 1 pint of stock.
Guinea Hen “Two Ways”:
Preheat the oven to 250°F. Season the hen legs with salt and pepper. In a pan over high heat, sear the legs in the extra virgin olive oil until they are golden brown. Separately, add the duck fat to a pot and combine with the fresh thyme, the bay leaves, and the crushed garlic. Gently submerge the hen legs in the duck fat mixture. Heat the pot to just below a simmer. Remove from heat, cover the pot with foil, and put in the oven for 2 hours. After 2 hours, discard the foil and gently remove the legs from the pot. Gently remove the bones from the legs, keeping the meat intact. Carefully return the leg meat to the duck fat mixture and reserve.
Preheat an immersion circulator to 149°F. Season the breasts with salt and pepper and coat with extra virgin olive oil. Seal the breasts in a cryovac bag with the oregano and the butter. Put the cryovac bag in the immersion circulator for 20 minutes. Break open the bag, and discard the oregano. In a sauté pan over high heat, sear the breasts with extra virgin olive oil to caramelize the skin. Reserve.
Toasted Farro, Baby Escarole, Caramelized Red Onions, Valencia Oranges:
In a pot over a medium heat, caramelize the chopped red onion in the extra virgin olive oil. Season the caramelized red onion with the salt and pepper. Add the dry farro to the pot and allow it to toast to release its nutty flavor. Add the chicken stock to the pot and allow the farro to cook through. Season the farro and onion mixture with salt and pepper and reserve.
Wash the baby escarole and tear it into bite-size pieces. In a pan over medium heat, sauté the escarole with extra virgin olive oil until it becomes slightly caramelized. Add the farro and onion mixture to the pan and continue to sauté. Add the olives and deglaze the pan with a little of the Guinea hen stock.
To Assemble and Serve:
Preheat the oven to 350°F. Segment the Valencia oranges and warm them in the oven for a few minutes, to remove the chill from the fruit. Warm the hen legs in the duck fat. Once warm, gently remove the legs from the pot to a cutting board. Chop the legs into 4 portions. Slice the hen breasts. Plate the hen legs and the hen breasts with the toasted farro, baby escarole, caramelized red onions, and olives mixture. Add the segmented oranges and garnish with fresh parsley. Serve immediately.