Leg of Hen Confit with Mustard and Green Salad

The French have duck confit, but the method may equally well be applied to hens.

The French have duck confit, but the method may equally well be applied to hens.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

8 hen legs

1 tbs. sea salt

2 lbs. (900 grams) melted duck fat or clarified butter (or enough to cover)

Green salad and mustard for garnish

PREPARATION:

  • Place the hen legs in an ovenproof dish just big enough to fit the legs sprinkle with a generous amount of sea salt, cover and refrigerate overnight. (If the dish is to big, you will need a much larger quantity of fat to cover the legs.)

  • Pour over duck fat so that the legs are covered. Bake in the oven at 245°F (120°C) for 4 hours. Cool down. The confit keeps for 2 weeks in refrigerator.

  • To serve, bake the legs in the oven at 350°F (180°C) for 6 to 8 minutes, or until golden brown. Serve with green salad and mustard.

Previous
Previous

Chicken with Cauliflower and Barley

Next
Next

Wild duck with Red Cabbage, Prunes and Potatoes fried in duck fat