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Pheasant Breasts Stuffed with Slowly-Cooked Leeks, with Ice Cider “Crystals” and Foie Gras TheWorldWideGourmet.com

Flavors of the Eastern & Townships

Total time: 30 to 60 min

Preheat the oven to 210º C (425º F)
Preparation time: 15 minutes
Preparation of the jelly crystals: 24 hours in advance
Cooking time: About 30 minutes

Difficulty: Average

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Nutritional values

per 100 g

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

4

pheasant breasts

4

thin slices of brioche

4

slices of cooked foie gras (sold vacuum packed or in slices at some fine food stores)

100

ml

olive oil

**For the slowly cooked leeks

15

ml

butter

150

g

leek, white part only

25

ml

white vinegar

100

ml

ice cider

**For the jelly crystals

2

sheets of unflavored gelatin

250

ml

cold water

250

ml

ice cider

METHOD

Making the jelly crystals (24 hours in advance)

  1. Soak the sheets of gelatin in cold water.
  2. Heat the ice cider until lukewarm. Remove the gelatin from the water and dissolve it in the warm cider. Pour into a pan and chill for 24 hours.
  3. The next day, cut the jelly into small cubes to make the “crystals.”

Preparing the leeks

  1. Chop the leek finely and sweat in the butter.
  2. Add the vinegar and reduce until the liquid has evaporated.
  3. Pour in the ice cider; reduce until caramelized. Season to taste.

Preparing the pheasant

  1. Butterfly each pheasant breast, i.e., slice it almost in half horizontally, leaving it intact along one side so that it opens up like a book.
  2. Stuff with the cooked leek. Preheat the oven to 210º C (425º F).
  3. Heat the olive oil in a large non-stick skillet. Brown the breasts in the oil. Season with salt and pepper.
  4. Transfer to a baking dish and cook in the oven for 10 to 12 minutes.
  5. You can deglaze the baking dish with pheasant or veal stock or demi-glace. Reduce by half and flavor with ice cider.

Finishing

  1. Cut the brioche slices to the same size as the foie gras slices. Toast the bread until golden.
  2. On each plate, layer a slice of toasted brioche, a slice of foie gras and a spoonful of the jelly crystals.
  3. Halve the pheasant breasts, place half on each side of the foie gras and pour a ribbon of sauce around the plate. Serve immediately.

WINE SUGGESTIONS

Zinfandel Rosé

Merlot

Sauvignon

CHEF'S NOTES

Recipe by Roland Menard of Manoir Hovey

You can arrange the pheasant breasts on crisscrossed asparagus or sautéed fruit slices, depending on the season and your whim.



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