Pheasant Confit from De Baca Steakhouse
Ingredients
- 6 pheasant legs
- 16 cups rendered duck fat
For the Brine
- 2 oranges, cut into 8 pieces
- 2 lemons, cut into 8 pieces
- ½ cup Kosher salt
- ½ cup sugar
- 1 cup orange juice
- 10 cloves garlic
- 2 bay leaves
- 1 oz fresh thyme
- 1 oz fresh rosemary
- 1 oz fresh parsley
- 6 black peppercorns
- 1 gallon water
Instructions
- Place all ingredients for brine in an 8 qt sauce pan and bring to a simmer for about 10 minutes. Remove from flame and cool. Once brine is cool, pour into a 2 gallon container and place legs into the brine and let set for 12 hours covered in the refrigerator. If running short on time you do not have to simmer the brine as we demonstrated.
- Pour brine through a colander and discard liquid. Place pheasant legs in a roasting pan and cover with some of the remaining mixture from the colander. Melt the fat and pour over the duck.
- Place pan in a 250℉ oven for 4 to 6 hours or until the meat falls of the bones. Start with 4 hours and check in 30 minute increments. Cool and store in duck fat. (You may leave it in the fridge for several weeks; just make sure the legs are covered completely in fat).
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