Pheasant suprême with chanterelles, braised Belgian endives, Vitelotte purple potato and a sauce based on Pineau des Charentes
Another experiment that we enjoyed. Work needs to be done on the plating!
- Started by cleaning the chanterelles and set all trimmings aside, they will go in the sauce.
- make the sauce; sweat a shallot, add Pineau des Charentes and white wine, reduce slowly until syrupy, add chicken stock and the chanterelles trimmings, a few Szechuan pepper corns, reduce. To be finished later on.
- braise the Belgian endives; sear first in butter on medium low fire, s&p & nutmeg, add water (a finger high), cover with a cartouche cut from parchment paper; put cartouche on top of the endives, put also the lid on the pot/pan. Let braise on low fire. 30 minutes later; remove lid and cartouche, let braise further uncovered until all remaining moist is gone (turn endives often now!) and the endives taste nicely bitter-sweet.
- Vitelotte purple potatoes; boil in salted water with a few unpeeled cloves of garlic. Peel while still very hot, add a drizzle of olive oil, s&p and keep warm. Keep the garlic that now is soft and mild in taste; it will go with the chanterelles.
- Panfry the pheasant suprêmes in a medium-hot pan; put them in the hot pan for 4 minutes and don't touch them at all, nor the pan. Turn, s&p and let fry this side also for 4 minutes. Turn and add s&p. Wrap loosely in alu-foil to rest and keep warm. Discard the fat from the pan and add the Pineau sauce you made earlier to deglaze. Return the sauce to the sauce pan.
- Finish the sauce; add a small chunk of cold butter and swirl the pan until butter is dissolved. Add juices that came from the suprêmes, stir. Sieve (press all juices out!) and keep warm.
- Fry the chanterelles in olive oil/butter, add the peeled garlic cloves that had been cooked with the potatoes and crush the garlic in the pan. Taste, s&p.