Seelbach chef Patrick Roney's Pheasant Under Glass

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WHAS11.com

Posted on November 21, 2012 at 1:54 PM

Pheasant Under Glass

Chef Patrick Roney

 

 

 Makers Mark and Cherry Relish

 

½ C shallots diced

1 C dried cherries diced

1 C Makers Mark Bourbon

½ C red wine vinegar

Salt and pepper

1 T canola oil

 

  1. Over medium high heat sauté the shallots and cherries with the canola oil for 1 min.
  2. Add Makers and flambé (use caution…). Cook until the fire has dissipated.
  3. Add red wine vinegar and reduce for 30 seconds.
  4. Refrigerate for 24 hours.

 

 

Smoked Pheasant Aspic

 

2 C pheasant consommé

2 oz smoked pheasant breast diced

2 oz pheasant leg confit diced

1 T chopped chives

8 sheets silver leaf gelatin

 

1.       Bloom the gelatin in cold water for 5 min.

2.       Heat consommé until simmering

3.       Add gelatin to warm consommé

4.       Spread diced meats into a 8x11 baking dish

5.       Pour consommé over meats and add chives

6.       Refrigerate for 4 hours or up to 3 days

 

 

Assembly

 

1 disk foie gras terrine, tourchon or pate

1 disk brioche toast

1 disk aspic

1 T Makers and cherry relish

1 pinch of your favorite micro green or baby herb

1 Makers Mark glass (optional)

1 blast cherry wood smoke (optional)

 

  1. Stack in order from bottom to top: brioche disk-aspic-foie gras on to your favorite small serving plate
  2. Toss micros and relish in a bowl and season with salt and pepper. Place on top of your foie gras.
  3. Blast your smoke into the glass and rapidly place on top of your stack.
  4. Rush to the table and watch your guest’s reaction.

  

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