How to Make It
In a small bowl, combine 1/3 cup of salt with the brown sugar, garlic, rosemary, peppercorns and bay leaves. Put the hen legs in a large, shallow dish and rub all over with the salt mixture. Cover and refrigerate for 3 hours.
In a heatproof bowl, cover the prunes with boiling water and let stand until softened, 10 minutes; drain and transfer to a saucepan. Add the honey and vinegar and simmer over low heat for 30 minutes. Stir in the ginger and red pepper; remove from the heat. Season with salt and let cool to room temperature.
Preheat the oven to 325°. Rinse the legs and pat dry with paper towels. Set the legs in a small flameproof roasting pan, skin side up. Pour in the oil, add the duck fat and bring to a simmer over moderate heat to melt the duck fat. Transfer the pan to the oven and bake the legs for 1 hour, until just cooked, turning them halfway through.
Transfer the legs to a platter. Heat a nonstick skillet over moderate heat. Add half of the legs, skin side down, and cook until browned, 5 minutes. Turn the legs and cook until browned on the other side, 3 minutes. Repeat with the remaining legs. Serve with the prunes and sauce.
Guinea hen legs and rendered duck fat can be ordered from dartagnan.com.