Confit of Guinea Hen Legs with Prunes and Honey |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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Ingredients:
kosher salt |
1/4 cup(s) light brown sugar |
8 garlic cloves, smashed |
2 tablespoon(s) rosemary leaves |
2 tablespoon(s) cracked black peppercorns |
2 bay leaves |
8 guinea hen legs |
1 cup(s) pitted prunes |
boiling water |
1 cup(s) honey |
1/4 cup(s) cider vinegar |
1 teaspoon(s) ground ginger |
1/2 teaspoon(s) crushed red pepper |
1 quart(s) vegetable oil |
1 cup(s) rendered duck fat |
Directions:
1. In a small bowl, combine 1/3 cup of salt with the brown sugar, garlic, rosemary , peppercorns and bay leaves. Put the hen legs in a large, shallow dish and rub all over with the salt mixture. Cover and refrigerate for 3 hours.
2. In a heatproof bowl, cover the prunes with boiling water and let stand until softened, 10 minutes; drain and transfer to a saucepan. Add the honey and vinegar and simmer over low heat for 30 minutes. Stir in the ginger and red pepper; remove from the heat. Season with salt and let cool to room temperature.
3. Preheat the oven to 325°. Rinse the legs and pat dry with paper towels. Set the legs in a small flameproof roasting pan, skin side up. Pour in the oil, add the duck fat and bring to a simmer over moderate heat t melt the duck fat. Transfer the pan to the oven and bake the legs for 1 hour, until just cooked, turning them halfway through.
4. Transfer the legs to a platter. Heat a nonstick skillet over moderate heat. Add half of the legs, skin side down, and cook until browned, 5 minutes. Turn the legs and cook until browned on the other side, 3 minutes. Repeat with the remaining legs. Serve with the prunes and sauce.
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