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Pheasant, potato tartlet, marbré of duck and crispy beetroot

Pheasant cooked on the carcass, potato tartlet, marbré of duck rillettes and crispy beetroot.

Pheasant & Pinot noir is a 'proven good wine-food combination.' Our wine tip: Domaine d’O pinot noir (8510980).

Ingredients

1pheasant
100gStock
100gpheasant skin or chicken skin
Runny potato tartlet
50gtapioca flour

Egg yolk
Potato starch
epoisses

duck rillette
fond d'veau
Rinse apple syrup

Vegetable sheet red beet

salsify in cheese sauce
Corn kernels
caesar crumble

Preparation

  1. Cut the pheasant 'en coffret' and set aside the drumsticks and thighs.
  2. Clean the drumstick neatly and confit in olive oil. We do this sous-vide for 17 hours in olive oil at 72°C.
  3. Roll up the thighs and confit these as well in olive oil. Also sous-vide for 17 hours at 72°C.
  4. Roll the en coffret cut pheasant in butcher's film and vacuum seal with a splash of olive oil. Cook at 56°C for 75 minutes.
  5. For the crispy skin, place the pheasant or chicken skin in the hot stock for 10 minutes.
  6. Bring just to a boil and pour into a blender.
  7. Blend warm together with the tapioca flour until smooth.
  8. You will now have a firm, tough mass

  1. Make a classic mashed potato.
  2. Put 500 grams of mashed potato in a bowl. Add one egg yolk, two tablespoons of potato starch, and one tablespoon of epoisses.
  3. Stir well and fill a Silikomart mold with this mixture. Place in the freezer.

  1. Slice the duck rillette lengthwise into slices.
  2. Heat a little veal stock in a pan and let it reduce slightly.
  3. Add a little Rinse apple syrup and let it cook briefly.
  4. Brush the duck liver rillette with a brush and immediately place another slice on top.
  5. Repeat until all slices are used.
  6. Press under cold pressure.
  7. Once it is well chilled, cut into slices and cut out with a round cutter.
  8. Put the trimmings in a piping bag and use this to fill the crispy beetroot.

  1. Cut the vegetable sheet to the desired size and fry until crispy in oil at 180°C.
  2. While still warm, roll around a cylindrical shape.
  3. Fill the crispy beetroot sheet with the trimmings from the duck rillette.

  1. Heat the salsify in cheese sauce and spoon it into the center of the plate.
  2. Cut a pheasant breast and fry it in a pan.
  3. Once fried, coat thinly in the Caesar crumble.
  4. Place half a fillet on the salsify.
  5. Fry the pheasant thighs rouleaux and the drumstick and place them on the plate as well.
  6. Remove the potato with epoisses from the mold and fry in oil at 180°C, then place it on the plate, cutting it slightly open so the mashed potato flows out nicely.
  7. Insert the chicken skin in between.
  8. Glaze the corn kernels in butter and spoon a few around the plate.
  9. On a side plate, place the cut-out mabre together with the filled cylinder of beetroot.