| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
British |
Thoroughly, Modern, British |
1 |
servings |
INGREDIENTS
| 2 |
|
Pheasant breasts |
| 1 |
ts |
Juniper berries; crushed |
| 1 |
ts |
Shallot; chopped |
| 3 |
ts |
White wine vinegar |
| 100 |
ml |
White wine |
| 100 |
ml |
Chicken stock |
| 100 |
ml |
Double cream |
| 250 |
g |
Choucroute |
| 2 |
|
Rashers smoked streaky bacon; finely sliced |
INSTRUCTIONS
Pan fry the breasts. In a saucepan boil the berries, shallot and white wine
and reduce until pan is almost dry. Add stock and cream and simmer until
thickened.
Season and keep warm. Heat choucroute with a splash of water and the sliced
bacon.
To serve, put a pile of choucroute on a plate, then a duck breast, and
spoon the sauce around.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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