Pheasant Breast with Figs, Chestnuts and Salsify

Pour the vinegar into a bowl with a couple of cups of cold water. Peel the salsify under running water and immediately place in the bowl with the vinegar. Bring a large pot of salted water to a boil, add the salsify and cook until soft, 10-12 minutes. Drain, rinse under cold water and drain. Rinse the parsley and chop finely. Rinse the figs, remove the stems and cut into quarters. In a saucepan, bring the elderberry juice, port wine and 50 ml (approximately 1 3/4 ounces) of water to a boil and let boil down until slightly syrupy. Rinse the pheasant breast, pat dry, season with salt and pepper. Wrap the breast with bacon. Heat the clarified butter in a skillet and saute the pheasant until brown on all sides and cooked through, 6-8 minutes (depending on thickness). Wrap in aluminum foil and keep warm. Cut the salsify in 5 cm (approximately 2-inch) long pieces. Heat the butter in a skillet and saute toss the salsify  with the chestnuts until heated through, season with salt, pepper and lemon juice. and stir in the chopped parsley.