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Hen leg confit
boiled beef style
- Season : Automne / Hiver
- People : 4
- Preparation : 60 min
- Cooking : 30 min
- Difficulty :
- Cost :
- Ingredients : - 4 hen legs confit Jean Routhiau
- 4 potatoes- 4 turnips- 2 carrots- 1 leek- 1 onion- ½ green cabbage- 2 cloves- 1.5l of poultry stock- 1 bunch of mixed herbs- Coarse salt
Cooking of vegetables
- Wash and peel all the vegetables
- Cut each of them in 4 pieces
- Prepare the bunch of mixed herbs
- Cook in the poultry stock all the vegetables with the bunch of mixed herbs, cloves and coarse salt.
Second step :Preparation of the boiled beef
- Cut in two each hen leg confit
- When the vegetables are lightly crunchy, add the hen legs confit and one spoon of duck fat (extract from the sachet).
- End the cooking over a low heat
Third step :When you serve
Divide in each plate the hen legs confit, vegetables and end by a drop of cooking juice
Jean Routhiau wishes you will enjoy your meal !
Advices and tricks :The more products cook together, better is the boiled beef!
Links towards combined products :
Chef menu idea
- Beef carpaccio Jean Routhiau
- Hen leg confit boiled beef style
- Cake with banana
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