Pan-Roasted Pheasant Hen with Pheasant and Cabbage Chartreuses and Cognac Sauce

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Credit: Didier Loire
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Ingredients (4 people)

Cabbage

  • 2 green savoy cabbages
  • 7 ounces clarified duck fat (200 g)
  • 1 sprig thyme
  • 1 bay leaf
  • 2 garlic cloves
  • 7 ounces dried pork belly (200 g)
  • cooking olive oil

Pheasant

  • 1 1/4 ounce clarified duck fat (50 g)
  • 1/2 ounce butter (15 g)

Cognac Sauce

Instructions

Step 1: Pheasant

Pluck, singe, dress and draw the pheasant hens.

Remove the legs, leaving a maximum amount of skin on the breasts. Cut along both sides of the backbone with a pair of scissors from the ends of the breasts to the neck.

Step 2: Cooking

Peel, wash and evenly dice the carrot, onion, and celery.

Separate the feet from the legs and the drumstick from the thigh. Finely pound the drumsticks with the necks.

Heat a little olive oil in cast iron pot, season the thighs, and sear them on either side until nicely browned. Drain over a stainless steel wire rack, then put the pounded trimmings in the pot, and sear the same way.

Add a dab of butter, the diced aromatics, the crushed, unpeeled garlic clove, the crushed juniper berries, the half bay leaf and the sprig of thyme. Brown, and deglaze with the white wine. Reduce and bring up the fond with a spatula, then moisten with the light chicken stock, the chicken bouillon, and 1 1/4 cups (30 cl) of clear pheasant jus. Bring to a boil, skim, and simmer gently on the edge of the range for 30 minutes.

Put the thighs in the pot, cover, and transfer to a 285°F (140°C) oven for 30 minutes.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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