Basque Country Pheasant with Endives Meunière and Pumpkin au Gratin

Credit: Didier Loire
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Ingredients (4 people)


Step 1: Herb Butter

Take the butter out of the refrigerator so that it softens slightly.

Stalk, wash, and dry the parsley well. Lightly chop with a knife, put in a bowl and set it aside.

Peel and finely mince the shallots. Simmer in a covered sauté pan in a dab of butter over a low heat on the edge of the range, then put into a bowl and cool.

Remove the dirty part from the mushroom stems and wash them, without soaking, to remove all of the sand. Drain on a perforated stainless steel sheet pan, and pat dry with a dishtowel. Dice into a small salpicon, and lightly brown in some butter. Drain in a colander and set aside to cool in a clean container.

Slice the Jabugo ham thinly, then dice into a brunoise and set aside in a bowl.

Put the softened butter into the bowl of a blender along with the chopped parsley leaves, salt, pepper, nutmeg, mustard, and almond powder, if using. Blend until the butter is smooth, then place in a bowl and add the simmered shallots, ham brunoise, and mushroom salpicon. Fold together with a wooden spoon.

Spread the butter over half of a piece of parchment paper. Fold the other half of the paper over it, and roll the butter out to a 1/6 inch thickness (3 mm) with a rolling pin. Place the butter in the parchment paper in the freezer for 30 minutes.

Step 2: Pheasants

Pluck, singe, dress, and draw the pheasants. Remove the nerves from the legs and singe the feet once again to remove the fine layer of skin that covers them.

Delicately detach the skin from the breasts, making sure not to tear it. Cut triangles the same size as the breasts in the sheet of herb butter, and slide between the breasts and the skin. Season the insides of the pheasants with fleur de sel and freshly ground pepper, then truss the birds and refrigerate.

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

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