Pheasant Confit Salad - Andrew Zimmern

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