Pheasant Confit

Not the pungent gamey flavours of our grandparents time this is a light and spicy, asian inspired take on this traditional game bird.
1 pheasant
100g five spice
100g rock salt
2 cloves garlic
1 cinnamon stick
Peel of one orange
2 star anise
1 litre of duck fat
Rub the bird all over with salt and five spice then leave in the fridge overnight for flavours to infuse.
Melt the duck fat slowly on a low heat in an oven proof pan, then add the rest of the ingredients making sure to submerge the pheasant then cover with tin foil.
Transfer to the oven and cook for 90 minutes at 150c making sure the bird is covered at all times.
When cooked, drain the fat from the bird.
Pull the meat from the bones and place in bowl ready to be served as you wish, good with a crispy fresh salad of snow peas, beansprouts, cabbage and mint dressed with an asian style dressing.
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One Response to Pheasant Confit

  1. Pingback: 2010 in review | Nungkys Man

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