Frances Bissell’s Pheasant Breasts with Pomegranates

This recipe was devised by Frances Bissell one Christmas when I had decided that we would have pheasant, just to make a change from turkey. There were 20 of us, and I had meant to order 10 pheasants but, in a sort of culinary Chinese whisper, things went wrong. We had asked for the birds to be separated into legs and breasts, and the legs were going into the freezer to use later on for a pheasant cassoulet. It was when we counted more than 20 legs that we began to realise that we had not 10