For the Soup
- 1 leek
- 1 white onion
- 1 head of celeriac
- 1 litres of veg stock
- 2ml double cream
- 250g butter
- 100g roasted chestnuts
- Splash of truffle oil to taste
For the port reduction
- 250ml cooking port
- 50g caster sugar
For the pheasant
- 2 pheasant legs or half a pheasant
- 250g Duck fat
- 2 garlic cloves
- 5 thyme sprigs
- 1 sprig Rosemary
- 1 bay leaf
- 5g rock salt
- 5 crushed black peppercorns
For the soup
- Sweat down celeriac, onion and leek in half of the butter and oil
- When soft add veg stock and bring the boil. Season.
- Add truffle oil and cream then blitz and pass through a fine sieve.
For the pheasant
- Take pheasant & place in a deep sauce pan, with the duck fat, split garlic cloves, herbs, salt & pepper.
- Preheat an oven to 100 degrees C.
- Bring to boil gently, then reduce heat & cover with a small round of parchment paper & place in the pre-heated oven.
- Leave to slowly cook for approx 1 ½ hours until tender.
- Remove from oven & cool in the fat.
- When cool remove from fat, drain off excess duck fat & pick all meat off the bone onto a tray.
- Discard all skin, sinew & tendons, leaving just the meat.
- Put to one side.
- Take the cooked Chestnuts and brown off in the remaining butter once it is foaming. Chop into small chunks and allow to cool.
- 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.