Name: Roulade of Wild Pheasant
Yield: Serves 4
Cuisine: American
Ingredients: 3 tbsp/42 g butter; ¼ cup/56 ml heavy cream; 1 wild pheasant, completely boned out, with skin intact, in one piece, bones reserved (see Suppliers); 2 tbsp/28 g chopped truffles; salt and pepper; ½ cup/110 ml truffle juice (see Suppliers); 1 bouquet garni; 4 ounces/112 g lean veal; 1 cup/225 ml plus ½ tbsp/7 ml plus ¼ cup/56 ml port; 4 leeks, thinly sliced; 1 cup/225 ml dark chicken stock; 1 tbsp/14 g flour; 2 shallots, thinly sliced; 1 tbsp/14 ml olive oil; 6 ounces/168 g foie gras, cut into equal finger or log shapes (see Suppliers)

Preparation info

Serves
4

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Okay, this is a little more luxurious than standard bistro fare—and more complicated. But you can do it. Just make sure you’re organized, and that you’ve got everything you need on hand before you begin. Do things in stages. And stay relaxed. If it doesn’t come out perfect the first time, you’ll get it right the next. Have fun. Look at it like building a model airplane. Be fussy, precise, and attentive to details.

You will definitely want to get your trusted butcher to bone out your