Celeriac Velouté Pheasant Soup With Chestnuts


For the Soup 


For the port reduction


For the pheasant 

Cooking instructions

For the soup

  1. Sweat down celeriac, onion and leek in half of the butter and oil
  2. When soft add veg stock and bring the boil. Season. 
  3. Add truffle oil and cream then blitz and pass through a fine sieve.

For the pheasant 

  1. Take pheasant & place in a deep sauce pan, with the duck fat, split garlic cloves, herbs, salt & pepper.
  2. Preheat an oven to 100 degrees C.
  3. Bring to boil gently, then reduce heat & cover with a small round of parchment paper & place in the pre-heated oven.
  4. Leave to slowly cook for approx 1 ½ hours until tender.
  5. Remove from oven & cool in the fat.
  6. When cool remove from fat, drain off excess duck fat & pick all meat off the bone onto a tray.
  7. Discard all skin, sinew & tendons, leaving just the meat.
  8. Put to one side.
  9. Take the cooked Chestnuts and brown off in the remaining butter once it is foaming. Chop into small chunks and allow to cool.

Port Reduction

  1. Reduce the port by half with some sugar until syrupy. Check it is the right consistency by coating the back of a spoon with the port reduction, it should drip a little bit off the end and fall like honey. 


To plate, heat up the soup and flake the pheasant on top. Garnish with chestnuts and a drizzle of the port reduction.


For more menu inspiration visit Bread Street Kitchen