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mlwoo

Member since Oct 2011

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Reviewed Duck Confit

Oct 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

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...

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