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Serves one.
Ingredients
2 pheasant legs, on the bone (feet removed)
700g duck/goose fat
2 bay leaves
4 garlic cloves, minced
2 sprigs rosemary, finely chopped
Method
Preheat oven to 90c
In a deep casserole dish, place the pheasant legs on the bottom of the dish and place the bay leaves, garlic and rosemary on top.
Spoon 700g duck or goose fat on top and ensure the legs are fully covered.
Place in the middle of the oven and confit the legs for 90 minutes. Check the meat and if it shreds easily then remove from the heat, if not then place back in the oven for another 30 minutes and check again.
Shred the meat and take your time to make sure the sinew from the legs is separate from the meat. Pop the meat in a bowl and gently mash with a fork, adding a little bit of hot fat as you mix.
Spoon the mixture into a ramekin and push down so the meat is tightly packed. Pour some more fat on top until it just levels out on top. Place them in the fridge and store them until you are ready to eat.
Simply serve on some warm toast and enjoy, truly mouthwatering.
Ingredients
2 pheasant legs, on the bone (feet removed)
700g duck/goose fat
2 bay leaves
4 garlic cloves, minced
2 sprigs rosemary, finely chopped
Method
Preheat oven to 90c
In a deep casserole dish, place the pheasant legs on the bottom of the dish and place the bay leaves, garlic and rosemary on top.
Spoon 700g duck or goose fat on top and ensure the legs are fully covered.
Place in the middle of the oven and confit the legs for 90 minutes. Check the meat and if it shreds easily then remove from the heat, if not then place back in the oven for another 30 minutes and check again.
Shred the meat and take your time to make sure the sinew from the legs is separate from the meat. Pop the meat in a bowl and gently mash with a fork, adding a little bit of hot fat as you mix.
Spoon the mixture into a ramekin and push down so the meat is tightly packed. Pour some more fat on top until it just levels out on top. Place them in the fridge and store them until you are ready to eat.
Simply serve on some warm toast and enjoy, truly mouthwatering.
