Pheasant, Foie Gras, celeriac and mushrooms
Preheat the oven to 200°C.
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.
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.
Peel the carrot and cut the vegetables into small cubes. Finely chop the celery and onion.
Melt a knob of butter in a pan. Sauté the onion, celery and carrot pieces briefly.
Cut the carcass in half and add it to the vegetables. Cook for 5 minutes.
Remove the carcass. Pour the cognac over the vegetables and flambé (to avoid the risk of fire, never flambé under the hood).
In a saucepan, pour the stock, add the bay leaf and thyme.
Add the crème fraîche, salt and pepper and simmer for 10 to 15 minutes on a low heat.
Add a knob of butter and whisk until the butter melts.
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
Finely grate half a celeriac and fry at 130° C and season with salt.
Cook 1/2 a celeriac in water.
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.
Cook the potato in water.
Once cooked, take it out of the water and mash it. Add the egg yolk, butter, pepper, salt and nutmeg.
Clean the mushrooms and fry them briefly with finely chopped bacon in butter. Add this to the mashed potatoes.
Shape your croquettes and leave them to harden in the fridge for a few minutes.
Mix your croquettes in flour, egg and breadcrumbs and fry at 180°C.
Put one slice of duck foie gras per person and add the fried celeriac on top.