ROYAL PROJECT PHEASANT RILLETTE WITH FOIE GRAS TERRINE & PEACH ON TOASTED FOCACCIA

Methods and Directions

• In a small pot heat 30ml of the duck fat and sauté the carrots, celery and onions until golden brown.
• Place the pheasant legs in a small stainless steel tray; add the sautéed vegetables, thyme, bay leaves and the remaining duck fat. Note that the legs should be covered in fat.
• Cover the tray with aluminum foil and place in a preheated oven at 130°C for 3 hours. Remove from the oven and take out of the duck fat.
• Remove the meat from the bone and shred finely.
• Strain the duck fat through a fine sieve and allow to cool.
• In a small mixing bowl combine the shredded leg meat and 30ml of the duck fat until it comes together adding in the seeded mustard and salt and pepper to taste.
• Place 15g of the mixture into a round ring and allow to set.

• In a small bowl whisk together the salt, milk and water.
• Remove the foie gras from the refrigerator and de-vein placing in the bowl and allowing to soak for one hour. (We do this to remove the excess blood from the foie gras lobe.)

• In a small pot place the Port, brandy, honey, red wine, salt and pepper and bring to the boil.
• Once it reaches the boil remove from the heat, pour into a bowl and allow to cool.
• Remove the foie gras from soaking liquid and pat dry with a paper towel. Place the foie gras in the marinating liquid and marinate for one hour at room temperature.
• Place the foie gras lobe on some cling-film and roll tight so you have a nice rounded cylindrical shape. Place in the refrigerator for 24 hours before the next procedure.
• Remove the foie gras from the refrigerator and place in the steamer and steam at 72°C for 22 minutes. Take out of the steamer and refrigerate

• Place all the ingredients in a mixing bowl, knead for 5 minutes on a slow setting, then add the butter. Knead for 5 minutes more on the fast setting. Let the dough rest for 20 minutes. Shape the dough and place in a bread mould. Let it double in volume.
• Prepare the oven at 210°C.
• Insert the brioche and turn down the temperature to 175°C.
• Bake for 35 minutes.