Uploaded January 2022 | Updated September 2026, 3 weeks ago
Confit Pheasant legs.
This is a great way to cook the much underused pheasant leg. Predominantly a tough and sinuous part of the bird, it's always hard to find away to cook them and keep them tender and moist. Slowly braised in duck fat with a few aromats turns the much maligned leg into a restaurant quality dish. Tender and juicy meat that falls from the bone, add in a light pre cook cure and you have the ultimate product. To my mind, THE best way to cook these tricky little beauties. Mine was served on a salad of rocket and watercress, with pan fried black pudding and pomegranate. Takes some beating I tells ya. Enjoy...
Confit Pheasant legs.
This is a great way to cook the much underused pheasant leg. Predominantly a tough and sinuous part of the bird, it's always hard to find away to cook them and keep them tender and moist. Slowly braised in duck fat with a few aromats turns the much maligned leg into a restaurant quality dish. Tender and juicy meat that falls from the bone, add in a light pre cook cure and you have the ultimate product. To my mind, THE best way to cook these tricky little beauties. Mine was served on a salad of rocket and watercress, with pan fried black pudding and pomegranate. Takes some beating I tells ya. Enjoy...
