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13 responses to “Pheasant Confit”

  1. Melanie

    Sounds great, Hank. BTW – those look like dehydrated zucchini slices as the side dish? Sauteed with a little rosemary? Just curious..

  2. Austin Val

    Perfect timing! I ordered a pheasant yesterday that I am picking up at the farmers’ market on Saturday.

  3. will

    Hank, will this still be worth doing with skinless thighs and legs? The majority of pheasant in my freezer has been shot by my pops and he doesn’t pluck his birdies…… thanks!

  4. Erika

    Hank – I also have that question, but for the skinless legs of Snows and Canadas (the legs are from breasted birds that were never plucked). Maybe coat in panko and fry?

  5. Andy

    Can’t wait to try. I bet it works.

  6. Chet

    I’ve confit domestic ducks on several occasions with fantastic results and I used a recipe from Charcuterie to confit a bone in fresh pork ham. It was delicious. I’ve often considered applying these techniques to a leg of venison or maybe a venison shoulder roast. Do you have any experience with venison confit? I’ll give the upland game birds a try.

  7. PJC

    I wish I had read this earlier, made 2 ducks today and both were so tough, though I used the same recipe I always do. Maybe they were old ducks, because they were huge Mallards. Next time, I’ll do this for sure.

  8. Meredith

    What a great recipe! I’ve been wanting to try to confit something, but it seemed really intimidating. I have 9 duck breasts poaching on the stove using your method RIGHT NOW – can’t wait to try them! Thanks for the great recipe / technique!

  9. Suburban Bushwacker

    rabbits; for some reason especially the front legs

  10. Dan "Impractical Fishermen" Roloff

    Got the guinea hen curing in thefridge right now.

  11. Ashlandbuck

    I found you just in time. I kind of invented my own recipe for skin-off pheasant legs. Using Schezuan spices for a rub, wait in frig overnight, into the oven with duck fat to cover. I think the oven was too high, over 200. Then I found your post and turned it down to 180, but after 5 hours. I like the salad idea. Now for skinless breasts. I bought a bunch of chicken thighs. My plan is to use the chicken skin wrapped around the pheasant breasts and fry them quickly. What do you think?

  12. Recoil Rob


    I’ve been confiting pheasants for years now, After I shot a bird I can usually pluck the leg/thigh areas in about 5 minutes before starting to hunt again. Also many of the guys I hunt with only take the breasts and give me their leg/thighs.

    I find the conventional process works well for me, I salt up to 24 leg/though pieces in a large SS bowl and then confit in a very large Le Creuset pot with duck fat for 6 hours or so at 170-180? for 5-6 hours. I then vacuum pack 2-4 pieces for freezing.

    Rendered duck fat can be obtained for about $25/gal and, if strained and froze, be reused 5-6 times.

    I made the mistake of bring a bunch of this to a hunting dinner, now my buddies keep their legs.

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