Confit pheasant leg
Bursting with flavour and easy to prepare.
Makes 10.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
1 |
litre |
goose fat |
|
10 |
|
pheasant legs |
|
1 |
sprig |
thyme |
|
1 |
sprig |
rosemary |
|
2 |
bay leaves |
|
|
10 |
|
coriander seeds |
|
10 |
|
peppercorns |
|
80 |
g |
salt |
|
1 |
litre |
water |
Preparation method
- Make a brine from the water, salt, herbs, and spices.
- Brine the pheasant legs for 24 hours.
- Remove the legs from the brine and pat dry thoroughly with kitchen towel.
- Put them in a pan with the goose fat.
- Confit the pheasant legs at 95°C for approximately two hours.
- Leave to cool in the goose fat.
- Store the pheasant legs in the goose fat in the refrigerator at 4°C.
Serving suggestions
- Pull the meat from the legs while still warm. When pulling the meat, be aware that there are tiny bones in the legs, so be sure to remove them.
- In a composition with potato, lemon, and oxheart cabbage.
- As a basis for further preparation such as a roulade or meatballs with jelly.