The
Pleasance of Pheasant
by
Pierre-Luc Moeys
Fat
has been used as a preservative for meat for many years, before
refrigerators, freezers or Cryovac®. Though the technique
is dispensable in modern times, the first step of a confit
still has value. Dry-curing the meat overnight with kosher
salt and a blend of aromatic spices works like brining, making
quality storage possible. Since we are using pheasant, which
is a very lean bird (it has 40 percent less fat then chicken),
the duck fat helps maintain moisture. The legs emerge from
the oven almost impossibly juicy and fragrant. (They won’t
be too salty if you are careful to wipe them clean before
cooking.) Once a confit is made you can keep in for 6 months
in the freezer as long as it is submerged in fat. This technique
also makes it possible for restaurants to use local meats
even in the winter time. Now you can do it too…at home.
PIERRE-LUC
MOEYS IS CHEF AND OWNER OF ORIOlE9 in WOODSTOCK
INTRO
| CONFIT
OF PHEASANT | PHEASANT
STEW | PHEASANT FILET
|
