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Ingredients
For the finish
Torchon Foie Gras de Canard entier
4 slices of duck foie gras
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100 g of mushrooms
For the pheasant
1 pheasant
1 carrot
2 stalks of celery
1 onion
200ml chicken or vegetable stock
100ml cognac
200ml fresh cream
A few sprigs of thyme
A few bay leaves
A few pieces of butter
Salt and pepper
For the fried celery
1/2 celery
pepper and salt
For the celeriac puree
1/2 celery
1 pinch of Gelespessa (thickener)
Butter
Pepper, salt and nutmeg
For the potato croquettes with mushrooms and bacon
1 large potato
1 egg yolk
30 g mushrooms
Smoked bacon
Butter
Breadcrumbs
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Preparation
For the pheasant
1

Preheat the oven to 200°C.

2

Sprinkle the pheasant with salt and pepper. Put a knob of butter in the cavity of the pheasant and a few cubes of butter on top. Bake for 20 minutes.

3

Take the pheasant out of the oven and place a sheet of aluminium foil on top. Leave to cool for 10 minutes. Cut off the legs and breast fillets, leaving them in the dish. Set aside the carcass.

4

Peel the carrot and cut the vegetables into small cubes. Finely chop the celery and onion.

5

Melt a knob of butter in a pan. Sauté the onion, celery and carrot pieces briefly.

6

Cut the carcass in half and add it to the vegetables. Cook for 5 minutes.

7

Remove the carcass. Pour the cognac over the vegetables and flambé (to avoid the risk of fire, never flambé under the hood).

8

In a saucepan, pour the stock, add the bay leaf and thyme.

9

Add the crème fraîche, salt and pepper and simmer for 10 to 15 minutes on a low heat.

10

Add a knob of butter and whisk until the butter melts.

11

Briefly fry the pheasant legs and fillets in a pan over medium heat. Place them skin side down first and turn the pieces over after a few minutes, then turn off the heat

 

For the fried celery
1

Finely grate half a celeriac and fry at 130° C and season with salt.

For the celeriac puree
1

Cook 1/2 a celeriac in water.

2

Once cooked, take it out of the water. Season with salt, pepper, nutmeg and add a knob of butter and gelespessa. Blend to make a purée.

For the potato croquettes with mushrooms and bacon
1

Cook the potato in water.

2

Once cooked, take it out of the water and mash it. Add the egg yolk, butter, pepper, salt and nutmeg.

3

Clean the mushrooms and fry them briefly with finely chopped bacon in butter. Add this to the mashed potatoes.

4

Shape your croquettes and leave them to harden in the fridge for a few minutes.

5

Mix your croquettes in flour, egg and breadcrumbs and fry at 180°C.

For the finishing touch
1

Put one slice of duck foie gras per person and add the fried celeriac on top.