Ingredients

  • 2 pheasant supreme
  • 4 chicory
  • 1 kg of potatoes
  • A cube of brown background
  • 1 tablespoon of honey
  • Dandelions and grass winter

Preparation

  • Cut the chicory julienne then stew over low heat with butter.
  • Stain the supreme skin side first pheasant and cook for 7-8 minutes over low heat.
  • Cut the potatoes into new bridge apples (large fries 2 cm wide), poach 3 minutes at 160 °C and then 3 minutes at 180 °C.
  • Once chicory have stewed, add the confit.
  • For the sauce:
    • Boil 20 cl of water
    • Add the stock cube and a little thyme and honey

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