Ramp, Rice, Pheasant

Caramelized Pheasant Confit
Rinse off pheasant legs and pat dry. Make a salt cure to your liking and put a thin layer on the bottom of a hotel pan. Place the pheasant legs on top of the thin layer of cure. Place the rest of the cure on the pheasant legs, covering them. Put another hotel pan on top, with some weights and press the legs over night. The next day wash the cure off the legs and pat dry. In a hotel pan, line the bottom with white onions sliced one inch thick. Pre heat oven to 250 degrees F. Place the washed and dried legs on the onions and cover with melted duck fat. Cover with plastic and two layers of foil.  Cook in the oven until the legs are tender about 4 to 5 hours. After done cooking drain off fat and cool the legs. Pick the legs of all the meat. In a hot saute pan, and clarified butter and the confit. Cook until the confit is caramelized, deglaze with banyuls and add chopped parsley.





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