Gastronomixs

Confit pheasant leg

Bursting with flavour and easy to prepare.

Makes 10.

Confit pheasant leg

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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. 

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