LESLEY WATERS COOKERY SCHOOL 

Black Pudding Crusted Pheasant with Apple & Sage Cassoulet

This recipe can be done with chicken, guinea fowl or duck breasts.

Serves 1. 

As seen at the BBC Good Food Show - Winter 2017.

Ingredients

  • 1 boneless, skinless pheasant breast

  • 25g black pudding

  • 4tbsp fresh, white breadcrumbs

  • 1 small egg, beaten

  • 5 sprays rapeseed oil

  • 30g butter

  • 1 small apple, we used discovery, quartered, cored and roughly chopped

  • 1 shallot, finely chopped

  • 1 small garlic clove, crushed

  • 2tbsp canned cannellini beans, drained, rinsed

  • 100ml white wine

  • 100ml chicken stock

  • 1tsp Dijon mustard

  • 1tbsp full fat crème fraiche

  • 1tbsp chopped sage & parsley

 

Method

1.    Place the pheasant breast between cling-film and gently bat out with a rolling pin until doubled in size.

2.    Gently with fingertips, rub together the black pudding and breadcrumbs. 3.    Dip the pheasant breast in the beaten egg and then coat with the crumbs. 4.    Heat the rapeseed oil and half the butter in a non-stick frying pan. Cook for approximately 2-3 minutes each side or until golden and just cooked through (you can serve pheasant pink).

5.    Remove the pheasant from the pan and place on a board. Return the pan to the heat and add the remaining butter, apple, shallot and garlic and cook for 2 minutes over a medium heat or until the apple is starting to soften but still holds its shape.

6.    Add the beans, white wine and stock. Bring to the boil and reduce by half. 7.    Stir in the mustard, crème fraiche and herbs and allow to heat through. Season to taste.

8.    Spoon the cassoulet into a warm serving dish. Cut the pheasant breast into 3 slices and place on top. Serve straight away.

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