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Confit pheasant roulade in sherry jelly

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

Makes 500g.

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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

Scale recipe

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