Pheasant Breast with Apples and Walnuts
Ingredients
- For the pheasant
- 4 Pheasant breast (each about 120 grams)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 5 sprigs thyme
- 2 centiliters Calvados
- 200 milliliters chicken stock
- 600 grams Salsify
- 2 Tbsps butter
- powdered sugar
- 2 Apple
Preparation steps
Preheat the oven to 100°C (approximately 225°F) upper and lower heat.
Rinse the pheasant breasts and pat dry. Season with salt and pepper and sear on both sides in hot oil with the thyme branches. Place on a broiler rack in a broiler pan with the thyme and bake about 30 minutes. Deglaze the pan with the Calvados and a little stock.
Peel the salsify and cook in salted water for about 15 minutes until tender. Drain. Lightly caramelize in 1 tablespoon butter and powdered sugar. Season with salt and pepper.
Rinse the apples, quarter and core and cut the quarters into wedges. Heat the remaining butter, add the apples, sprinkle with powdered sugar and saute until golden brown. Deglaze with the pan drippings and remaining broth. Cook the apples a few minutes until softened and season with salt and pepper.
Arrange the salsify and the apple slices on plates. Slice the pheasant and place on top. Top with the sauce and serve garnished with thyme and walnuts.
