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Fricassee of Game Hen with Creamy Leeks and Vadoum

['2 tablespoons vegetable oil', 'Backbones and wing tips from 3 Cornish hens', '6 cups cold water', '3 cups chopped reserved leek greens (see below)', '1 medium carrot, finely chopped', '1 celery rib, finely chopped', '2 garlic cloves, crushed', '3 large thyme sprigs', '1 whole clove', '1 Turkish or 1/2 California bay leaf', '1/8 teaspoon black peppercorns', '3 Cornish hens, quartered, backbones and wing tips removed with kitchen shears', '2 tablespoons vegetable oil', '6 leeks (about 3 pounds), greens reserved for stock', '1/2 cup dry white wine', '2/3 cup heavy cream', '1/4 cup <epi recipelink="" id="243607">vadouvan</epi>']

Heat oil in a heavy medium pot over medium-high heat until it shimmers. Cook backbones and wing tips until well browned on all sides. Add water and bring to a boil, skimming froth occasionally. Add remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids. Boil stock until reduced to about 2 cups.
Pat hens dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers. Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate.
Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash. Pour off all but 1 tablespoon fat from skillet, then cook leeks with 1 1/2 teaspoons salt and 1/4 teaspoon pepper over medium-high heat, stirring occasionally and scraping up brown bits, until leeks begin to soften, about 5 minutes. Add wine and bring to a boil. Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper. Gently simmer 10 minutes. Remove parchment and simmer until hens are cooked through, about 10 minutes more. Transfer hens to a platter and simmer sauce to thicken slightly if desired.

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