Confit Of Guinea Hen Legs With Prunes And Honey Recipe

Recipe By Slurrp

Confit of Guinea Hen Legs with Prunes and Honey is a luxurious and flavorful dish that showcases the tender and succulent meat of guinea hen. The legs are slowly cooked in duck fat until they become meltingly tender and infused with rich flavors. The addition of prunes and honey adds a touch of sweetness and complements the savory taste of the meat. This dish is perfect for a special occasion or a gourmet dinner.

4.3
23 Rating -
Rate
Non Vegdiet
4hr 30minstotal
4hr 30m.total
Confit Of Guinea Hen Legs With Prunes And Honey
plan
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ingredients serve

Ingredients for Confit Of Guinea Hen Legs With Prunes And Honey Recipe

  • 1 Guinea Hen Legs
  • As required Salt And Pepper To Taste
  • 1 cup Duck Fat
  • 1/4 cup Pitted Prunes
  • 0.06 cup Honey
  • 1 sprig Fresh Thyme
  • 1/4 cup Chicken Stock

Directions: Confit Of Guinea Hen Legs With Prunes And Honey Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 300°F (150°C).
  • STEP 2.Season the guinea hen legs with salt and pepper.
  • STEP 3.In a large ovenproof skillet, heat the duck fat over medium heat.
  • STEP 4.Add the guinea hen legs and cook until browned on all sides.
  • STEP 5.Remove the legs from the skillet and set aside.
  • STEP 6.In the same skillet, add the prunes, honey, thyme, and chicken stock.
  • STEP 7.Return the guinea hen legs to the skillet, skin side up.
  • STEP 8.Cover the skillet with foil and transfer to the preheated oven.
  • STEP 9.Cook for 2-3 hours, until the meat is tender and easily falls off the bone.
  • STEP 10.Serve the confit of guinea hen legs with prunes and honey, garnished with fresh thyme.

Cooking Tips

  • If you can't find guinea hen legs, you can use chicken legs as a substitute.
  • Make sure to use enough duck fat to fully submerge the guinea hen legs for the confit cooking process.
  • Serve the confit with crusty bread or roasted potatoes for a complete meal.

Storage and Serving

  • Leftover confit can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the confit in a skillet over low heat until warmed through.
  • Serve with fresh thyme and your choice of side dish.
Nutrition
value
403
calories per serving
9 g Fat11 g Protein70 g Carbs8 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    11g
  • Carbs
    70g
  • Fiber
    8g

MacroNutrients

  • Carbs
    70g
  • Protein
    11g
  • Fiber
    8g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    903mg
  • Iron
    47mg
  • Vitamin A
    75mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    23mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    151mg
  • Manganese
    4mg
  • Phosphorus
    509mg
  • Selenium
    26mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp