Faisan au Floc de Gascogne et au Céleri Rave

Name: Faisan au Floc de Gascogne et au Céleri Rave (Pheasant with floc & celeriac)
Yield: Serves 4
Cuisine: British
Ingredients: 100 g/4 oz duck fat; 1 pheasant, drawn; 100 g/4 oz fresh foie gras, cut into 5 mm/¼ in cubes; 150 ml/5 fl oz floc de Gascogne or frontignan; 2 egg yolks; 50 g/2 oz carrots, diced; 50 g/2 oz onions, diced; salt and freshly ground pepper; 1 small onion, finely chopped; 25 g/1 oz breadcrumbs, soaked in water; 50 g/2 oz duck fat; 75 g/3 oz cow’s udder or veal sweetbread, soaked for 2–3 hours; 25 g/1 oz butter; 1 small celeriac

Pheasant with floc & celeriac

Preparation info

Serves
4

Difficulty
Complex

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

1 pheasant, drawn
100 g/4 oz duck fat
50

Europe
United Kingdom
France
Main course
Autumn
Mediterranean

Method

Preheat the oven to 220°C/425°F/gas 7. To make the stuffing, heat the fat in a frying pan, put in the udder and cook gently for 5 minutes on eac