Pheasant Confit Salad

Name: Pheasant Confit Salad
Ingredients: 1/4 cup minced garlic; 3 tablespoons thyme leaves; 2 tablespoons rosemary leaves; 1 tablespoon herbes de Provence; Two 3-pound pheasants, backbones and wing tips removed; 2 tablespoons dark brown sugar; 1/4 cup kosher salt; 6 cups schmaltz (rendered chicken fat; see Note) (48 ounces); 1 cup fresh orange juice; 1/4 cup white wine vinegar; 2 tablespoons fresh lemon juice; 1 teaspoon sugar; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1/2 cup olive oil; Kosher salt; Freshly ground pepper; 6 cups mixed greens, such as frisée, watercress and mâche; 1 cup halved cherry tomatoes; 1 fennel bulb—halved lengthwise, cored and thinly shaved on a mandoline; 1/3 cup thinly sliced scallions; 1/4 cup Marcona almonds, chopped

andrewzimmern.com

The Best Fall Salad By Andrew Zimmern In Minnesota, we love to hunt. I store plenty of the confit birds (covered in their fat) in the fridge and crisp halves or

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