Confit of Guinea Hen Legs with Prunes and Honey

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!