Gastronomixs

Confit pheasant roulade in sherry jelly

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

Makes 500g.

Confit pheasant roulade in sherry jelly

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Ingredients

4

 

confit pheasant legs

50

g

goose fat

100

g

chicken stock

100

g

sherry

10

g

vegetal

As needed:

 

salt and pepper

Preparation method

  • Pull the meat from the bones and pull into shreds.
  • Mix the pulled pheasant with the goose fat and season to taste with salt and pepper.
  • Roll tightly in plastic film and store in the refrigerator.
  • Cut the roulade into the desired length and stick a toothpick into each part.
  • Place on a tray lined with plastic film and lightly freeze.
  • To make the jelly, bring the chicken stock, sherry, and vegetal to the boil while stirring continuously.
  • Dip the slightly frozen roulade in the jelly.
  • Allow the roulade to reach room temperature before serving and remove the toothpicks.

Serving suggestions

  • As an amuse-bouche with components of onion and pear.
  • Delicious as a component in a composition with red cabbage, raisins, and apple. 
  • In a starter with components of apple and chicory.

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