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11 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.

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