Pheasant breast à l’orange with dried apricots & prosciutto

Pheasant breast à l’orange with dried apricots & prosciutto

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • More effort
  • Serves 2

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

Nutrition:
NutrientUnit
kcal549
fat26g
saturates9g
carbs21g
sugars21g
fibre2g
protein57g
salt6.51g
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Ingredients

For the sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
PERFECT WILD RICE

Heat oven to 180C/160C fan/gas 4. Wash 140g mixed wild and basmati rice in cold water. Gently soften 2-3 finely chopped shallots and 1 finely chopped garlic clove in 25g butter in a small ovenproof pan, then add the rice and stir-fry for a few mins. Season with salt and pepper, add 400ml hot chicken stock and simmer, covered, over low heat, until almost all water is absorbed – about 10 mins. Cover with 2 old butter papers or buttered baking parchment and finish in the oven for 10 mins.

Goes well with

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    Rating: 4 out of 5.10 ratings
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