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PHEASANT
BREAST WITH CHANTERELLE MUSHROOM STUFFING AND PORT
WINE SAUCE
SIGNATURE CUISINE VIDEO
A culinary video, "Signature Cuisine of the World's
Leading Cruise Lines," features chefs from Windstar,
Cunard, Seabourn, Holland America, Costa, and Carnival
Cruise Lines. Each chef demonstrates their favorite
recipes and provides helpful cooking tips in the video.
Written recipes are provided with the tape. The video
can be ordered at www.signaturecuisine.com..
Their recipe:
(Cunard Line)
Pheasant Breast
6 skinless pheasant breasts
1/2 pound pork caul fat (prosciutto is a good substitute)
6 leeks
5 peeled shallots
1/2 pound Chanterelle mushrooms
1/2 pound chicken breast
1 ounce lard or butter
3 ounces cream
2 eggs
1/2 ounce cognac reduction
1 tablespoon sage, flat parsley, salt, pepper, and olive
oil Slice an insertion about 1.5 inches long into each
breast. Prepare duxelles: sauté diced shallots
and fine diced mushrooms in butter. Allow to cool. Braise
the green part of leeks in chicken stock and cool in
ice water. Prepare the farce: chill the chicken breast,
lard, cream, eggs, and cognac reduction until very cold.
Add previous ingredients into a food processor in the
following order: chicken, lard, cognac, salt/pepper,
eggs, cream, mushrooms, sage, and parsley. Put into
a piping bag and fill the pheasant breasts. Season the
pheasant. Cut the caul fat and leek to size. Wrap the
pheasant breasts into the leek followed by the caul
fat. Roast at 350 degrees for about 15 minutes.
Port Wine Sauce
1 cup port wine
1 cup veal jus
2 cups red wine
10 white peppercorns
1 bay leaf
3 peeled shallots
2 tablespoons butter
Slice the shallots and sweat them in a tablespoon of
butter. Add the red wine and reduce by one-half. Add
veal jus, bay leaf, and white peppercorn. Reduce again
by half. Strain and keep sauce in a warm place. Before
serving, mount the remaining butter into the sauce.
Yield: Serves 6
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