{}

Confit pheasant roulade in sherry jelly

An incredibly delicious roulade that can be served warm as the jelly is heat resistant.

component image
component image

Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

4
confit pheasant legs
50
g
goose fat
100
g
chicken stock
100
g
sherry
10
g
Vegetal (gelatin of vegetable origin)
as needed
salt and pepper
Recipe for:500 g

Scale recipe

component image