Pheasant-leg confit recipe with bay and juniper - French inspired

Ingredients

• 4 bay leaves
• 2 tbsp rosemary
• 1 orange, zest only
• 1 tbsp juniper
• 1 tbsp black peppercorns
• 50g coarse sea salt
• 2 cloves of garlic, peeled and chopped
• 2 medium shallots, peeled and roughly chopped