Pheasant Breast

Preparation

Pheasant Legs

1. Brine the pheasant legs for 24 hours.
2. Slowly cook them in goose fat until tender to create a confit.
3. Remove the meat, chop it finely, and form into small fritter balls.

Pheasant Jus

1. Use the pheasant carcass to make a rich jus.
2. Reduce apple juice, then combine it with the jus.
3. Add butter and finish with a touch of Calvados.

Chicory Wrapped in Parma Ham

1. Cook chicory sous vide until soft.
2. Roll it in Parma ham and slice into small rolls.
3. Grill the rolls to enhance flavor.

Pheasant Breast

1. Keep the skin on to prevent drying.
2. Salt the breast and sear in a pan until golden brown.
3. Add garlic, bay leaf, thyme, and butter.
4. Transfer to an oven at 85°C and cook slowly, checking frequently.
5. Remove from the oven, baste with cooking juices, and let it rest.
6. Use a blowtorch to toast the skin.
7. Slice carefully to reveal the moist, tender interior.

Plating

1. Start with a base of potato cream infused with Époisses cheese.
2. Place the pheasant breast in the center.
3. Arrange the Parma ham-wrapped chicory around the pheasant.
4. Add raw red chicory and thin slices of Granny Smith apple.
5. Place a small drop of purée on the plate and top it with the fritter.
6. Lean a piece of raw chicory against the pheasant breast.
7. Add mini bok choy.
8. Spoon over a foam made from the pheasant jus and chicory.
9. Finish with a delicate savory tuile shaped like a feather.
10. At the table, pour the rich pheasant bone jus to enhance the dish.

‍