Name: Pheasant Confit
Cuisine: American
Ingredients: 8 pheasant leg quarters; 1/4 cup kosher salt; 2 tbsp fresh thyme, chopped; 2 bay leaves, crumbled; 1 tbsp black peppercorns, cracked; 6 cloves garlic, smashed; 4-6 cups duck fat or olive oil; *Traditional Method**; 1. **Curing Process**:; - Cure legs with salt and aromatics; - Refrigerate 12-24 hours; - Longer cure = more intense flavor; 2. **Preparation**:; - Rinse cured legs thoroughly; - Pat completely dry with towels; - Any remaining salt will make dish too salty; 3. **Confit Cooking**:; - Heat fat to 180°F in heavy pot; - Submerge legs completely in fat; - Cook 2.5-3 hours until fork-tender; 4. **Storage**:; - Store legs covered in fat; - Keeps 2-3 months refrigerated; - Fat layer must cover meat completely; *Service**: Crisp skin under broiler before serving; *Applications**: Salads, cassoulet, rustic preparations; ##

Pheasant Confit

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