Pheasant Confit
Pheasant confit is a classic French dish where pheasant legs are slowly cooked and preserved in their own fat, often with herbs and garlic. It originates from the Gascony region of southwest France, a culinary area renowned for its duck and goose confit traditions. The result is incredibly tender, flavorful meat with a rich, savory depth.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with virtually no carbohydrates. It provides significant amounts of B vitamins, iron, and zinc from the pheasant, while the cooking fat contributes to its high calorie density.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 0 g |
| Fat | 34 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Zinc | 4.2 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.7 mg |
| Selenium | 28 mcg |
| Phosphorus | 280 mg |
| Potassium | 320 mg |
| Vitamin B12 | 0.9 mcg |
Per 1 leg (approx. 180 g) · estimated, varies by recipe
💡 What's interesting
Confit is an ancient preservation technique that predates refrigeration, making it a fascinating culinary relic. Nutritionally, the slow-cooking process renders the meat very tender and can make certain minerals more bioavailable.
