Confit of Pheasant?

As a result of a New Year's emergency, I am left with 6 leg/thighs and 2 breasts of pheasant which I froze when guests had to cancel. Can pheasant be used to make a confit? I usually use the Paula Wolfert ("Cooking of SW France") method for duck confit - can I simply substitute the left-over pheasant for the duck in her recipe? Does pheasant lend itself to confit? Thanks in advance.

[Ruthy]

Pheasant legs are wonderful as confit and the duck fat gives them a l;ot of flavor. Personally I would saute the breasts. They dry out very easily. They would be great with a mustard crust

Thanks Ruthy...I was hoping that would be the answer <g>. It will be my weekend project.