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  • Leg of hen confit with mustard and green salad
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    The French have duck confit, but the method may equally well be applied to hens.
    By Andreas Viestad

    Leg of hen confit with mustard and green salad

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    Servings: 4
    Difficulty: 2/5

    PREPARATION:

     
    • 1

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

    • 2

      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.

    • 3

      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.

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  • Servings: 4
    Difficulty: 2/5

    PREPARATION:

     
    • 1

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

    • 2

      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.

    • 3

      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.

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