Confit of Guinea Hen Legs with Prunes and Honey Recipe

Name: Confit of Guinea Hen Legs with Prunes and Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1/4 cup light brown sugar; 8 garlic cloves, smashed; 2 tablespoons rosemary leaves; 2 tablespoons cracked black peppercorns; 2 bay leaves, crushed; 8 guinea hen legs (see Note); 1 cup pitted prunes; Boiling water; 1 cup honey; 1/4 cup cider vinegar; 1 teaspoon ground ginger; 1/2 teaspoon crushed red pepper; 1 quart vegetable oil; 1 cup rendered duck fat (see Note)

Servings: persons

Kosher salt
1/4 cup light brown sugar
8 garlic cloves, smashed
2 tablespoons rosemary leaves
2 tablespoons cracked black peppercorns
2 bay leaves, crushed
8 guinea hen legs (see Note)
1 cup pitted prunes
Boiling water
1 cup honey
1/4 cup cider vinegar
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1 quart vegetable oil
1 cup rendered duck fat (see Note)

1
In a small bowl, combine 1/3 cup of salt with the brown sugar, garlic, rosemary, peppercorns and bay leaves.
2
Put the hen legs in a large, shallow dish and rub all over with the salt mixture.
3
Cover and refrigerate for 3 hours.
4
In a heatproof bowl, cover the prunes with boiling water and let stand until softened, 10 minutes; drain and transfer to a saucepan.
5
Add the honey and vinegar and simmer over low heat for 30 minutes.
6
Stir in the ginger and red pepper; remove from the heat.
7
Season with salt and let cool to room temperature.
8
Preheat the oven to 325.
9
Rinse the legs and pat dry with paper towels.
10
Set the legs in a small flameproof roasting pan, skin side up.
11
Pour in the oil, add the duck fat and bring to a simmer over moderate heat to melt the duck fat.
12
Transfer the pan to the oven and bake the legs for 1 hour, until just cooked, turning them halfway through.
13
Transfer the legs to a platter.
14
Heat a nonstick skillet over moderate heat.
15
Add half of the legs, skin side down, and cook until browned, 5 minutes.
16
Turn the legs and cook until browned on the other side, 3 minutes.
17
Repeat with the remaining legs.
18
Serve with the prunes and sauce.

770

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Kosher salt, 1/4 cup light brown sugar, 8 garlic cloves, smashed, 2 tablespoons rosemary leaves, and more.

Yes, Confit of Guinea Hen Legs with Prunes and Honey falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Confit of Guinea Hen Legs with Prunes and Honey

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