Pheasant With Confit Potato, Sprout Puree & White Beans

Impress your guests with this stand-out main!

Ingredients


  • 2 oven ready pheasant
  • 2 tblsp cooking oil
  • 1 onion
  • 1 carrott
  • 1 garlic
  • 1 stick celery
  • rosemary and thyme
  • 100 g butter
  • ingredients for the sprout puree
  • 350 g sprouts
  • 2 shallots diced
  • 1/2 clove garlic
  • sprig of thyme
  • 100 g butter
  • 75 ml cream
  • ingredients for the gravy
  • deglaze roasting tin and strain
  • skin off fat
  • reduce liquid and thicken slightly with corn flour.
  • adjust seasoning and serve.
  • ingredients for confit potato
  • 1 very large potato
  • duck fat
  • 2-3 cloves of garlic
  • seasalt
  • pepper
  • rosemary and thyme
  • ingredients for the white beans
  • 150 g soaked white beans (over night preferable)
  • 1/2 carrot
  • 1/2 stick of celery
  • 1/2 onion
  • sprig of thyme
  • 2 cloves garlic
  • 100 ml cream
  • 25 g bacon
  • 1 shallot
  • 2 tblsp olive oil
  • salt and pepper seasoning
  • 1 tsp chopped parsley
  • 30 ml white wine

Method

  1. Season sear Pheasant and place in roasting tray with roughly chopped vegetables.
  2. Cook in oven at 180°C for 25 mins (approx). Leave to rest 8-10mins. Remove from bone and place in oven for two minutes and serve.
  3. Peel potato. Cut into four even slices, pat dry. Place in warm duck fat with your garlic herbs, seasalt & pepper.
  4. Put on a very low gas or in the oven at about 90-100c. Do not let oil boil.
  5. Remove from when a knife passes easily through it. It can be left in fat until needed.
  6. Cover with cold water. Add 1/2 carrot, 1/2 stick celery, 1/2 onion, garlic, thyme and a pinch of salt. Bring to the boil and skim off any surface scum.
  7. Reduce heat and simmer until cooked and tender. Remove from water.
  8. In a separate pot sweat your bacon, a shallot and garlic. Add a splash of white wine and reduce. Add your cream and allow to simmer.
  9. Strain and season your sauce. Add your chopped parsley and beans back in.




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