Confit Pheasant Legs
Serves 4
Indulge in the rich, tender flavours of this slow-cooked pheasant confit. A culinary masterpiece that will tantalise your taste buds.
Ingredients
Confit Pheasant Legs
4 pheasant legs
100g duck fat or vegetable oil
2 bay leaves
10 juniper berries
1 tsp garam masala
4 garlic cloves, crushed
20 black peppercorns
1 cinnamon stick
Method
- Preheat oven to 180°C/Gas 6.
- Wash and dry the pheasant legs to remove any blood. Place the legs in a deep oven roasting dish. Add the bay leaves, juniper berries, whole crushed garlic cloves, peppercorns, cinnamon stick and garam masala.
- Cover the legs with either vegetable oil or duck/goose fat. Slowly bring the oil to a very slow simmer, cover with greaseproof paper and put in a slow oven for 3 to 4 hours.
- To test if the legs are ready, the bone should pull out with just a gentle twist. Leave to cool in the fat.
- Once cool, remove from the fat and remove the bones. Put the pheasant legs in the oven and cook until the skin crisps. Remove, season and serve.
Recipe
