Description
A flavorful guide to roasting pheasant in duck fat for a succulent meal.
Ingredients
Scale
- 2 whole pheasants, cleaned and dressed (about 3–4 pounds total)
- 1 cup duck fat
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 4 cloves garlic, minced
- 1 lemon, quartered
- 1 onion, quartered
- 2 cups chicken broth
Instructions
- Preheat your oven to 375°F.
- Pat the pheasants dry with paper towels and season the cavity of each bird with salt and pepper. Stuff each pheasant with lemon quarters, onion quarters, and half of the minced garlic.
- In a small saucepan, melt the duck fat over low heat. Once melted, brush the outside of each pheasant generously with the duck fat.
- Sprinkle the remaining salt, pepper, thyme, and rosemary evenly over the outside of the pheasants.
- Place the pheasants breast-side up in a roasting pan. Pour the chicken broth into the bottom of the pan to keep the birds moist during roasting.
- Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F and the skin is golden brown and crispy. Baste the pheasants with the pan juices halfway through cooking.
- Once done, remove the pheasants from the oven and let them rest for 10-15 minutes before carving.
Notes
- This recipe serves 4.
- For added flavor, consider marinating the pheasants in the duck fat with herbs and garlic for a few hours or overnight before roasting.
- You can substitute the pheasant with chicken or duck if preferred, adjusting cooking times as necessary.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 0mg
- Fat: 33g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 0mg
Keywords: Pheasant Roasted in Duck Fat