Olive Oil Confit of Cornish Hens
Cordonices en Aceite
Olive oil rather than duck fat is used for this confit – a healthier alternative that produced a moist and tender result. This cooking method is documented in the 13th century Moorish cook book.
6 medium Cornish hens, washed and seasoned with salt and pepper
1 cup / 250 ml olive oil
1 Tablespoon black pepper corns
1 Teaspoon thyme
3 bay leaves
The day before serving before serving:
Wash and dry the Cornish hens and season with salt.
Combine all of the ingredients in a leak-proof container and mix well.
Marinate for 24 hours.
Transfer the Cornish hens and the marinade to an oven proof casserole and arrange the Cornish hens in a single layer. Bake for 45 minutes at 350 F / 180 C.
Remove to a serving platter with a slotted spoon and serve piping hot.