1recipe pheasant thigh confitfollows. Raw chicken thighs can be substituted, but there isn't a need to confit them to make them tender.
1tablespoonunsalted butter
For the borraccino: equal parts mixed soft herbs like yarrowtarragon, parlsey, chervil, pennyroyal, mint, chives, dill, etc
High heat oil like grapeseed canola, or lard, for sauteing
Instructions
Heat a large saute pan until lightly smoking. Add the pheasant confit skin side down and saute until the skin is brown and crisp, and the confit is heated through. Add the butter to the pan, then add the herbs.
Stir the confit just to coat with the herbs, then remove from the pan. Drain the confit on a towel to remove excess fat, and serve immediately.
Notes
Feel free to make your own herb mix, just make sure to chop them all together. The more types of herbs you use, the more interesting your finished product will be. These would be excellent with some braised lentils or a salad of bitter greens, like frisee.Since not many people have access to pheasant thighs, I'm including a method for chicken thighs. There is no need to confit chicken thighs to make them tender though. Chicken thighs should also be served a little pink-a trick I learned from a man named James Beard.