|
When I ate at Ceres' Table not too long ago, I sampled the gnocchi with rabbit confit. Confit is simply meat cooked at low temperature in fat for a long time. You can do it at home with just a little effort.
 | 6 chicken legs |
| 2-3 cups of chicken or duck fat (ask your butcher) |
| 2 tsp salt |
| 2 tsp pepper |
| 1 tsp ground ginger |
| 1 tsp ground nutmeg |
| 1 tsp cinnamon |
Combine the seasonings on a large plate. Dry the chicken legs and rub them thoroughly with the seasonings, working on the plate. Cover it and refrigerate it for 24 hours. Place the chicken legs in a baking dish just large enough to hold them. Melt the fat in your microwave at low temperature. Pour enough over the legs to cover them. Bake at 250 for two and a half to three hours, until the meat is falling off the bone. Drain the legs on paper toweling and serve with mashed potatoes.
BACK TO MY MAIN PAGE
| 
