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