been watching mike Robinsons youtube wild kitchen vids and I like them..... latest one I watched was the shooting and cooking of grouse..... wher ehe used the legs and confit them...
never done it....wasn't sure what it is but had a quick look ala google.
so any body do it or a cheats easy way?
I seen the hairy bikers basically low heat poach chicken in rape seed oil and apparently despite what you may think wasn't oily or the like but beautifl & tender...
im just thinking bout chicken legs , pheasant legs duck or goose legs etc....so on & so forth
I get the day in the chiller with salt or cured but for the 5 or 6 hrs in "fat" or oil does it have to be duck fat or can you use rape seed oil or olive oil infused with garlic and other stuff?
this along with the poaching I fancy trying more of
just thinking out loud at the moment
any tips advice welcome!