Pan Seared Pheasant Breast  .  Titoki Mayonnaise

Pan Seared Pheasant Breast w/ Confit Leg, Jerusalem Artichoke Puree and Truffle Oil

Serves 4  Main Course

Step 1.

Pheasant Leg Confit

Ingredients:

4  Pheasant Legs
1 tsp  Minced Garlic
1 tsp  Minced Juniper Berries
1 Tbl  Fresh Thyme ( finely chopped )
1   Bay Leaf ( crushed )
1 Tbl  Maldon Salt
1/4 tsp  Fresh Black Pepper
4 Cups  Rendered Duck Fat

Method:

Place the pheasant legs in an oven proof dish. Make sure they fit snuggly. Now add the garlic, juniper, thyme, bay leaf, salt and pepper to the dish and rub thoroughly over the pheasant legs. Cover with glad wrap and marinate in the fridge for at least two days.
To cook, take the duck fat and melt in a saucepan. Pour over the legs, cover with foil and place in a pre-heated oven 120-13 degrees C. Check the pheasant legs after 2-3 hours. They are ready when the meat is tender and coming away from the bone with ease. Leave in the duck fat and cool to room temperature. Then refrigerate until required. Submerged in the fat they will last for months

Step 2.

Jerusalem Artichoke Puree

Ingredients:

800g  Peeled Jerusalem Artichokes ( rough chopped )
-1 and a half Cups Cream
-  Salt and Pepper

Method

Place the peeled artichokes in a suitable sized saucepan, cover with cold water and add a pinch of salt. Place on the heat, bring up to the boil then simmer until soft - about 20 minutes. Strain off the water and add the cream. Place back on low heat and reduce the cream by half. Now pour the artichokes and cream mixture into a liquidizer or similar and puree until super smooth. Taste, then season with salt and pepper. Once cool, refrigerate until required.

Step 3.

Cooking and Serving

Ingredients:

4 x  Pheasant Confit Legs
4 x  Pheasant Breasts
-   Jerusalem Artichoke Puree
1 bunch Silver Beet ( stalks removed / rough chopped )
1 cup  Demi glaze / Gravy
-   Truffle Oil
-   Fresh Truffles ( if you are fortunate enough )

Method:

Firstly place a saucepan of seasoned water on the heat and bring up to the boil for the silver beet, and turn on the oven to 180 degrees C. Likewise place the demi glaze or gravy in a small pot and place on low heat.

For the confit legs, remove them from the duck fat. Heat up a skillet or saute pan to med-high heat. Once hot place the legs skin side down in the pan and cook for 1-2 minutes until the skin is golden.  Remove and place in an oven proof dish, hold.

If you have fresh truffle shave 8 thin slices and carefully place 2 between the skin and flesh of each pheasant breast.

Now bring up a skillet or fry pan to med-high heat, season the breasts and place skin-side down in the pan.

Drop the silver beet in the boiling water and start heating up the artichoke puree in the microwave or in a pot over low heat. Place the confit legs in the oven.

Cook each breast for a couple of minutes on either side until medium. Remove and rest in a warm place for at least 5 minutes. Strain off cooked silver beet, season with salt and pepper and a knob of butter.

To serve, place 4 hot plates on the bench. Firstly spoon out about ý a cup of the artichoke puree into the centre of each plate, top this with some silver beet. Slice the breasts and arrange on each plate. Next add a confit leg to each, pour around some gravy, drizzle a little truffle oil over and around and finally if you have a fresh truffle, grate a little over each dish. Serve pronto.

Titoki Mayonnaise

Ingredients:

1 Tin Highlander Sweetened Condensed Milk
2 Egg yolks
1 large tsp Mustard Powder
1 Cup Malt Vinegar
1 Cup Canola Oil
1 tsp salt
1 tsp pepper

Method:

Place all the ingredients into a food blender.  Blend for 2 minutes. Place in jar in fridge to set.

To thin down make an oil dressing (vinaigrette) then mix about 3/4 mayonnaise to 1/4 oil dressing. Add 1/4 tsp Wasabi Paste or Horseradish Sauce to give a bite.

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