Confit pheasant leg
Bursting with flavour and easy to prepare.
Makes 10.
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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.