Pheasant breast and confit leg

I was practicing my butchery skills with this dish, as I bought the whole bird, but if you don’t want to get your hands messy you can buy these ready prepared. There are a couple of things to keep in mind when cooking wild game: it is very lean meat, so care should be taken not to overcook it, as it will get tough otherwise. Also, it’s good to remember that the meat might contain a pellet or two on occasion. I served my pheasant with puy lentils and quinoa, roasted parsnips and steamed tenderstem broccoli.

Confit leg
sea salt
ground black pepper
thyme leaves
2 dl vegetable oil
2 dl duck fat
2 garlic cloves

1 garlic clove, finely chopped
1 tbsp olive oil
pinch of salt
ground black pepper
thyme leaves

2 shallots
1 thyme stalk
1 dl port wine
1 tbsp sherry vinegar
1 dl chicken stock
1 tbsp grainy mustard
black pepper

1. Rub some sea salt, ground black pepper and thyme leaves on the legs. Cover with cling film, and rest in the fridge for 1-2 hours.

2. Wash the salt rub off the legs, and pat dry the them. Heat the oil – fat mixture to very low temperature,  including garlic cloves and thyme stalk. Place the legs in the oil, and cook on very low heat for 3 hours. Make sure you have enough oil/fat to cover the meat.


3. Whilst the legs are cooking, marinate the breast, cover and place in the fridge for couple of hours.

4. Finely chop shallots, and fry in olive oil together with the thyme stalk until shallots are translucent. Add port, sherry vinegar and stock, and reduce by boiling uncovered until desired thickness. Add grainy mustard, check the taste and add salt and pepper if needed.

5. Pan fry the breasts for 1 minute, skin side down. Turn skin side up, and place in preheated oven 200°C / 390°F for 10 minutes.

Author: luxlifefinn

Lover of good food. Fine dining as a hobby, home cooking as a passion.

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