The
Pleasance of Pheasant
by
Pierre-Luc Moeys
Confit
of Pheasant (for 4 People)
4 pheasant legs
1
quart of duck fat (yes, duck fat, if available. I’ll
explain below)
Juniper
berries (local health food stores, specialty markets)
1
bay leaf
1
tablespoon black peppercorns
2
sprigs of thyme
1
teaspoon of sugar
1
teaspoon of coarse sea salt
The
skin of 1 orange, chopped fine
Put
the pheasant legs, sugar, coarse salt and thyme in a bowl,
and mix it so the pheasant legs are all covered. Let this
sit in the fridge overnight, for at least 12 hours.
Put
the duck fat, juniper berries, orange skin, bay leaf and peppercorns
in a pot and bring to a temperature around 220F-250F. Wipe
the salt, peppercorns, and berries off of the pheasant legs
and add them to the duck fat to cook for at least 2 1⁄2
hours. The legs are ready when the meat falls off the bone,
but be careful…we want them in one piece! Pull the legs
out, allow to cool, and serve.
If
preparing this days in advance, be sure to leave a thin coating
of duck fat on the legs when you refrigerate. When ready to
serve, sauté the leg with some salt and olive oil until
golden brown, put in the oven to heat thoroughly and then
arrange on the plate and serve.
INTRO
| CONFIT OF PHEASANT | PHEASANT
STEW | PHEASANT FILET
|
