Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
2 lbs. (900 grams) melted duck fat or clarified butter (or enough to cover)
Green salad and mustard for garnish
The French have duck confit, but the method may equally well be applied to hens.
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.