5 Guinea hen legs (available from online sellers including D’Artagnan)
1 tablespoon each fresh sage, parsley, and thyme, ground and combined
6 cups unsalted clarified butter or ghee
5- 6 fresh sage leaves
A few sprigs of fresh thyme
Olive oil, for frying
The day before you plan to confit the hen legs, pat them dry and rub the ground sage, parsley and thyme into them. Lay flat in a glass container and cover completely with salt. Cover and refrigerate overnight.
When you’re ready to confit, slowly heat the clarified butter or ghee in a Dutch oven until melted. Rinse the salt off of the hen legs and pat dry. Place the legs in the butter, making sure they are completely submerged. Cover and cook in a 250-degree oven for 3 hours.
To serve, remove the hen legs and allow to drain on a rack for 15 minutes. Fry, skin side down, over very high heat in a non- stick skillet until the skin is crispy. Finish in a 400-degree oven for 10 minutes and serve with the cranberry cherry gastrique (recipe below).
Cranberry cherry gastrique:
1⁄4 cup dark cherry balsamic vinegar
1⁄4 cup sugar
1⁄2 cup dried cranberries
1 hot chile, seeds removed
1 tablespoon butter
In a small saucepan over medium heat, heat the sugar and vinegar together until the sugar melts. Add the other ingredients except the butter and lower the heat to simmer for 10 minutes. Before serving, whisk in the butter.