Leek-stuffed pheasant breast with Givré on foie gras


IIngredients for 4 servings

  • 4 pheasant breasts
  • 4 slices of brioche
  • 1 can of foie gras
  • 100 ml olive oil

For the confit:

  • 15 g butter
  • 150 g leeks
  • 25 ml white vinegar
  • 100 ml Givré (ice cider)

For the jelly crystals:

  • 2 sheets of gelatin
  • 250 ml cold water
  • 250 ml Givré

Soak gelatin sheets in cold water.

Warm 250 ml of Givré.

Dissolve gelatin in cider.

Refrigerate for twenty-four hours.

Cut the jelly into small cubes.

Thinly slice the leeks and sweat in butter.

Add vinegar and reduce.

Add ice cider.

Reduce until caramelized.

Season to taste.

Make an incision at the centre of each breast. Stuff with the leek confit.

Preheat oven to 215º.

Cut 4 slices of foie gras and brioche.

Toast the bread until golden brown.

Place a slice of foie gras on each slice of toasted brioche.

Add the jelly.

Brown the breasts in olive oil.

Salt and pepper to taste.

Bake in oven for 10-12 minutes.

Slice the breasts and place on plates.

Serve immediately.

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Recette Givré