Sliced pheasant fillet, pheasant leg in aspic, pomme maxime, quince and foie gras

Ingredients (4 people)

1 pheasant // 1 Agria potatoes // 1 onion // 1 carrot // ¼ green celery // ¼ green leek // vegetable gelatine // olive oil // butter // 1 quince // 50 g uncooked foie gras // salt // pepper


Pheasant fillet

Remove the bones, season and cook ‘sous vide’ at 64 °C for 25 minutes.

Pheasant leg

Remove the bones, season and cook ‘sous vide’ at 25 °C for 2 h 30 minutes then dice.

Pheasant carcass

Take 1 carrot, 1 onion, 1 stick of green celery and ¼ of a green leek. Make a stock, chill in the fridge then remove the fat. 

Aspic jelly

Take 150 g of clarified pheasant stock, season and add 3g of vegetable gelatine. Dilute the vegetable gelatine with cold water and bring to the boil before pouring over the diced leg meat in a silicon mould. 

Quince purée

Slice the quince into pieces, place in water with ascorbic acid, drain and cook ‘sous vide’ at 95 °C for 1 hour with a knob of butter and some grenadine syrup.Pomme maxime: slice Agria potatoes into slices 1 mm thick. Then cook between 2 oiled Silpats for 20-25 minutes at 155 °C.

Foie gras

Add a few shavings of raw foie gras.


Recipes: Eric en Tristan Martin (Lemonnier)

Photos: France Gavroy

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