Roast Pheasant and Cabbage in Périgueux Sauce
- 14 ounces pheasant trimmings (400 g)
- 1 3/4 ounces shallots (50 g)
- 1 3/4 ounces butter (50 g)
- 2 cloves garlic
- 1/2 cup madeira wine (10 cl)
- 1/2 cup truffle juice (10 cl)
- 1 sprig fresh thyme
- 2 cups pheasant jus (50 cl)
- 1 3/4 ounces truffle, crushed (50 g)
- grapeseed oil
- 3 1/2 tablespoons light chicken stock (5 cl)
- 1 green cabbage
- 10 1/2 ounces country bacon, cooked in sous-vide (300 g)
- 1/2 cup pheasant jus (10 cl)
- 1 ribbon orange rind
- 4 juniper berries
- 1 clove garlic
- 1 ounce duck fat (30 g)
Step 1: Pheasants
Pluck, singe, dress and draw the pheasants. Remove the nerve membrane from the legs, and singe the feet once again to remove the fine layer of skin that covers them. Cut away the legs.
Trim the pheasants, and truss with a needle. Coat with foie gras fat and seal in a sous-vide bag.
Cook the pheasants in the bags for 8 minutes in a 160°F (70°C) steam oven. At the end of the 8 minutes, remove from their bags and drain off the foie gras fat.
Roast the pheasants on the spit, basting with foie gras fat, and seasoning with salt as they cook.
Step 2: Périgueux Sauce
Brown the pheasant trimmings in some grapeseed oil in a cast-iron pot. Add a dab of butter and caramelize slightly. Add the sliced shallot and the crushed garlic cloves. Sweat for a few moments and drain off the excess fat.
Deglaze with the madeira wine and reduce to a glaze, then moisten with the light chicken stock, add the fresh thyme, and reduce to a glaze once more. Moisten with the pheasant jus and cook over a low heat for 1 1/2 hours.
Filter through a fine-meshed chinois without pressing.
Sweat the crushed truffle in whipped butter. Deglaze with some truffle juice and some pheasant sauce, then simmer and reduce to the right consistency.
Add a dab of butter, making sure the sauce does not come back to a boil. Season to taste.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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