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Pheasant breast à l’orange with dried apricots & prosciutto

Pheasant breast à l’orange with dried apricots & prosciutto

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(6 ratings)

Prep: 10 mins - 15 mins Cook: 20 mins

Moderately easy

Serves 2
This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in

Nutrition and extra info

Nutrition

  • kcalories549
  • fat26g
  • saturates9g
  • carbs21g
  • sugars21g
  • fibre2g
  • protein57g
  • salt6.51g
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Ingredients

  • 2 skinless pheasant breasts
  • 6 plump, juicy dried apricot

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 12 rashers thinly sliced prosciutto or streaky bacon

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 4 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • squeeze of orange juice

For the sauce

  • zest and juice 2 oranges

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1in cinnamon stick (or 1 tsp ground)
  • 1 tsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 3 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

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Method

  1. Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.

  2. Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.

  3. Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.

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Comments (5)

joyced01's picture
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This would make a nice dinner party dish as it looks very pretty and you can also make most of it ahead of time. Sauce was great. We had enough left over to serve with chicken the next day. Will give this try with chicken breasts rather than pheasant next time - sure it will work just as well. With the orange and cinnamon flavours, this felt quite Christmassy and I think this would be a nice alternative Christmas dinner main.

pattiemac's picture
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Love this receipe,very tasty but would leave out the thyme.
The sauce is lovely.

traciewebb's picture

I've never eaten pheasant before let alone cooked it but a friend gave me a couple of pheasant breasts so I thought I should make the effort. This was really nice and very simple (once I'd managed to buy prosciutto). I found the sauce a little too orangey but that could just be my taste and the oranges were particularly juicy. All in all I'd recommend this recipe to anyone.

Foodmonster2's picture
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I have made this dish 3 times now and like it a lot. The orange sauce complements it so well. First time I used steaky bacon, which was a mistake - it's far too salty and thick and doesn't shrink around the pheasant as nicely as prosciutto. With prosciutto it looked picture perfect. You have to be quite careful not to overcook it as it goes dry. Last time I only put it in warm oven to stop it from going cold while I was plating up the rest.

mooniegray's picture
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Sauce was nice but far to overpowering for the pheasant. Not in a hurry to try this again

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