Roast Pheasant with Polenta and Porcini Mushroom Sauce
- 2 unplucked pheasant hens, 3 pounds each (1.5 kg)
- olive oil
- fleur de sel
- 2 3/4 ounces butter (80 g)
- 2 ounces Parmigiano Reggiano (60 g)
- 1 1/2 ounces mascarpone (40 g)
- extra-virgin olive oil
Porcini Mushroom Sauce
- 1 white onion
- 2 cloves garlic
- 1/2 cup dry white wine (10 cl)
- 1/2 cup light chicken stock (10 cl)
- 1 cup chicken jus, skimmed (20 cl)
- 1/4 bunch flat-leaf parsley
- 1 3/4 ounces duck fat (50 g)
- fleur de sel
- 1 3/4 ounces marrow, diced (50 g)
- 3 porcini mushrooms, 3 1/2 ounces (100 g) each
- 2 3/4 ounces Jabugo ham (80 g)
- cooking olive oil
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 covering them. Season the insides with fleur de sel and freshly ground pepper, truss, and refrigerate.
Step 2: Polenta
Bring 1 quart (1 liter) of water to a boil in a cast-iron pot, along with some olive oil and a small handful of coarse gray sea salt.
As soon as the water comes to a boil, remove the pot from the heat and pour in the cornmeal, making sure to sprinkle it over the water, whisking vigorously.
Put the pot back on the range, turn up the heat, and cook the polenta at a boil for 5 minutes, stirring constantly. Scrape down the sides with a spatula, cover the pot, and let the polenta expand slowly for 1 1/2 hours on the edge of the range. Make sure that it does not come back to a boil, and stir frequently.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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