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Roasted Pheasant With Crispy Sage, Witlof, Orange And Juniper Berries Recipe

Ingredients

How to make it

  • Cut pheasants into leg and breast portions (you can ask your butcher to do this if necessary). Reserve carcasses for stock. Reserve 50g of the fat for sauce and stuffing.
  • To confit pheasant legs, place all ingredients in a medium saucepan with enough oil to ensure legs are submerged. Cook, uncovered, over lowest heat possible for about 2 hours, or until meat is just starting to fall away from the bone. Remove from heat. Cool completely.
  • Meanwhile, to make sauce, preheat oven to 180C. Place chopped carcasses in a baking dish. Roast for about 1 hour or until golden brown.
  • Meanwhile, heat oil and pheasant fat in a large saucepan, until fat melts. Cook carrot, onion, celery, eschallot, garlic and herbs, stirring occasionally, over a medium heat for 5 minutes. Stir in roasted carcasses. Add wine. Cook until reduced by half. Add water and stock. Bring to a boil. Simmer until reduced by half. Strain and discard solids. Return sauce to a clean saucepan. Simmer until reduced to about 500ml. Whisk in butter and parsley. Season.
  • Increase oven to 200C.
  • Cook pheasant breasts, skin-side down, in a heated, oiled frying pan for about 2 minutes or until browned. Transfer to a baking dish, skin-side up. Drizzle with oil. Roast for 8 minutes. Stand, covered, for 5 minutes. Slice thickly.
  • Place sage leaves in a single layer on an oven tray. Dot each with a cube of butter. Cook in the oven for about 3 minutes or until golden and crisp.
  • To make stuffing, heat oil and pheasant fat in a large frying pan until fat melts. Add speck and eschallot. Cook until speck is lightly browned and eschallot is soft. Add remaining ingredients. Cook, stirring occasionally, for about 5 minutes or until breadcrumbs are crisp.
  • Cook witlof on a heated, oiled grill pan, turning and drizzling with orange juice, until browned all over.
  • Remove confit pheasant legs from oil. Cook in a heated frying pan until lightly browned all over.
  • Arrange pheasant legs topped with slice breast on serving plates. Serve with stuffing, witlof and sauce. Garnish with herbs.

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The Cook

aravivel Chennai, India

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