My Profile


Member since Oct 2011

Flag This ProfileFlag as Inappropriate

Reviewed Duck Confit

Oct 24, 2011 in Food Network Community Toolbox on

My neighbors, avid hunters, presented me with a whole pheasant, skinned and ready to cook. Pheasants have no fat and can be very dry, so I used this confit method to cook the legs, decreasing the amount of ingredients to based on the size of my bird. The results were amazing! I only cooked them for 6 hours-the meat was falling off the bones by...

Not what you're looking for? Try: