Name: Squirrel Confit
Cuisine: American
Ingredients: 12 squirrel legs (from 6 squirrels); 1/4 cup kosher salt; 2 tbsp fresh thyme; 2 bay leaves, crumbled; 4 cloves garlic, smashed; 4-6 cups duck fat or olive oil; *French Confit Method**; 1. **Curing Process**:; - Cure squirrel legs with salt and aromatics; - **Time**: 8-12 hours (shorter due to small size); - **Purpose**: Seasons and begins preservation; 2. **Fat Preparation**:; - Heat fat to 180°F in heavy pot; - **Temperature control**: Use thermometer for consistency; - **Aromatics**: Add garlic and herbs to fat; 3. **Slow Cooking**:; - Cook legs in fat 1.5-2 hours at 180°F; - **Doneness**: Meat should be fork-tender; - **Storage**: Can store covered in fat for weeks; 4. **Service Preparation**:; - Remove from fat, crisp skin under broiler; - **Texture contrast**: Crispy skin, tender meat; - **Elegant**: Individual legs for refined presentation; *Applications**: Salads, appetizers, elegant small plates; *Storage**: Keeps 1 month refrigerated in fat; ### Ground Squirrel Preparations; ##

Curing Process:
- Cure squirrel legs with salt and aromatics
- Time: 8-12 hours (shorter due to small size)
- Purpose: Seasons and begins preservation
Fat Preparation:
- Heat fat to 180°F in heavy pot
- Temperature control: Use thermometer for consistency
- Aromatics: Add garlic and herbs to fat
Slow Cooking:
- Cook legs in fat 1.5-2 hours at 180°F
- Doneness: Meat should be fork-tender

Squirrel Confit

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

4Chef's Notes & Pairings

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