Truffled Pheasant Ragout with Whole Vegetables
- 2 unplucked pheasant hens, 3 pounds (1.5 kg) each
- 5 quarts chicken consommé (5 l)
- 2 3/4 tablespoons truffle juice (4 cl)
- 2 3/4 tablespoons port wine (4 cl)
- 2 3/4 tablespoons cognac (4 cl)
- 2 3/4 tablespoons madeira wine (4 cl)
- 7 ounces chicken meat, diced into small cubes 1/6 inch (5 mm) per side (200 g)
- 3 1/2 ounces raw duck foie gras, diced into small cubes 5 mm per side (100 g)
- 2 chicken livers, chopped
- 1 3/4 ounces bread, crust removed and soaked in 3 1/2 ounces (100 g) of whipping cream (50 g)
- 1 egg
- 1 clove garlic, chopped
- 2 tablespoon parsley, minced
- 2 tablespoon chervil, minced
- 2 teaspoons truffle juice (1 cl)
- fleur de sel
- 2 pheasants, bones only
- 2 chicken livers
- 2 pheasant livers
- 3 shallots
- 2 cloves garlic
- 1/2 cup cognac (10 cl)
- 2 cups cooking sauce (50 cl)
- 2 teaspoons Barolo vinegar (1 cl)
- 4 teaspoons cooking olive oil (2 cl)
- 1/3 ounce butter (10 g)
- 1/2 teaspoon coarsely ground black pepper (2 g)
- 3/4 ounce truffle, chopped (20 g)
- 4 teaspoons truffle juice (2 cl)
- 1 dash Barolo vinegar
- fleur de sel
Step 1: Pheasants
Singe, clean, and draw the pheasants, removing the wishbone. Set the livers and hearts aside for the stuffing. Season the insides with coarse salt.
Prepare all of the ingredients for the stuffing cold, in a bowl placed on a bed of ice. Check the seasoning.
Stuff the pheasants and truss.
Bring the chicken consommé to a boil. Add the liqueurs and the truffle juice. Poach the pheasants in this mixture, simmering for 45 minutes.
Step 2: Sauce Salmis
Once well browned, add the coarsely ground black pepper, the shallots and a clove of unpeeled garlic. Sweat these ingredients and deglaze with 1/3 cup (8 cl) of cognac, reducing the sauce until dry. Deglaze with 2 cups (50 cl) of the consommé in which the pheasants were poached. Reduce this sauce by half and check the seasoning.
Strain the sauce through a fine-meshed chinois, crushing the bones to extract as much liquid as possible.
Sauté the chicken and pheasant livers in some olive oil along with a clove of garlic. Deglaze with the rest of the cognac, and cook until rare. Salt and pepper. Remove the garlic and mix in a food processor with the sauce base to obtain a very smooth sauce.
Filter through cheesecloth. Check the seasoning and add the chopped truffle as well as the truffle juice.
Step 3: Vegetables
Peel the carrots and the turnips.
Remove outer ribs from the celery heart. Halve, then cut into 2 3/4 inch (7 cm) slices.
Clean the leeks and the onions.
Cook all of the vegetables in the consommé, removing them gradually according to their degree of doneness.
Reduce the cooking consommé. Emulsify with 1 3/4 ounces (50 g) butter with a whisk, and acidify the sauce with a dash of Barolo vinegar.
Reheat the vegetables in this sauce, and glaze.
Step 4: Plating
Once the pheasants have cooked, untruss them.
Serve the pheasants on an oval platter, moistened with very hot cooking consommé. Place the vegetables in a very hot Escoffier dish, coat with vinegar sauce, and season with freshly ground pepper.
Heat the sauce and serve it separately in a cassolette.
Serve all the ingredients piping hot, carving the pheasants in front of the guests.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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