Truffled Pheasant Ragout with Whole Vegetables

Credit: Didier Loire
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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

Break up the pheasant bones. Brown in a sauté pan in a little oil and butter, making sure not to burn them.

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.

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

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