Roast Pheasant Breast with Galatine and Salsify

Credit: Didier Loire
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Step 1: Pheasants

Pluck the pheasants, sear, and draw. Set aside the livers and hearts. Cut away the legs, bone and remove the nerves, then prick with a knife to tenderize.

Remove the wishbones from the breasts, and truss.

Brush the pheasant forequarters with olive oil, season with salt, and roast on a spit, basting often.

When cooked, set aside in a warm spot.

Step 2: Pheasant Galatine

Sauté the foie gras slices in a hot pan, then set aside on a rack and chill in the flash freezer.

Season the pheasant legs with salt and freshly ground pepper.

In a large bowl, combine the livers, hearts, shallots and herbs—all cold. Season with salt, pepper, and a dash of cognac.

Spread the legs with this mixture. Arrange the bacon, foie gras and truffle slices so that each slice will be visually appealing. Wrap the rest of the stuffing tightly in two pieces of caul.

Brush the legs with melted chicken fat, then cook sous-vide bags (seal 6, pressure 2.8) in 140°F (60°C) water for 2 hours. When cooked, cool on ice.

Remove the galantines from the bags, and discard the cooking juices.

Brown the legs in a pot and glaze with the pheasant jus. The legs should be very tender and glazed in braising juices.

Cut each end on the bias.

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

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