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1
Confit the Pheasants In a large shallow baking dish, mix the garlic with the thyme, rosemary and herbes de Provence.
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2
Add the pheasants and rub them all over with the garlic mixture.
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3
Splay the pheasants in the dish, skin side down.
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4
Mix the brown sugar with the salt and sprinkle over the pheasants.
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5
Cover with plastic wrap and refrigerate for 24 hours.
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6
Confit the Pheasants Preheat the oven to 225.
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7
Using a damp paper towel, wipe the salt mixture off the pheasants.
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8
Rinse out the baking dish and return the pheasants to it, skin side down.
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9
In a large saucepan, melt the schmaltz.
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10
Carefully pour the schmaltz over the pheasants.
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11
Tent the dish with foil and bake the pheasants for 6 hours; the meat should be very tender.
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12
Remove the dish from the oven and let the pheasants cool in the schmaltz.
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13
Confit the Pheasants Pull the meat off the bones and tear it into large shreds.
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14
Transfer half of the pheasant confit to a container, cover with schmaltz and refrigerate for another use.
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15
Make the Salad In a medium skillet, simmer the orange juice, white wine vinegar, lemon juice and sugar to a simmer and cook over moderate heat until syrupy, 4 to 6 minutes.
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16
Let cool slightly, then pour it into a medium bowl and whisk in the mustard and cider vinegar.
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17
Whisk in the olive oil, a few drops at a time, until the vinaigrette emulsifies.
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18
Season with salt and pepper.
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19
Make the Salad Heat a large nonstick skillet over high heat.
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20
Add the pheasant confit and cook, stirring once or twice, until browned and crisp, about 6 minutes.
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21
Remove from the heat and let cool slightly.
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22
Make the Salad In a large bowl, combine the greens with the tomatoes, fennel and scallions.
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23
Add the crisp pheasant and half of the vinaigrette and toss to coat.
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24
Season with salt and pepper.
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25
Mound the salad on plates, sprinkle with almonds and serve, passing any remaining vinaigrette separately.
