John Myers
Duck and Pheasant Roasted on Romanesque Florets, Served with Potatoes and Croquettes
The perfect duck and pheasant roasted on romanesque florets, served with potatoes and croquettes recipe with a picture and simple step-by-step instructions.
- 1,5 kg Potato
- 1 kg Duck breast
- 1 kg Pheasant breast
- 3 piece Garlic
- 1 piece Rosemary sprig
- 1 piece Fresh thyme
- 1 tbsp Honey
- 1 piece Romanesco
- 1 piece Egg yolk
- 10 g Strength
- 10 g Butter
- 1 tsp Nutmeg
- 1 piece Protein
- 200 g Breadcrumbs
- 1 pinch Salt and pepper
- 1 shot Milk
- Peel the potatoes and steam for 20 minutes. Finely cut the florets on the Romanesco head and place in a saucepan with water. Salt and pepper the duck breast and marinate it with sprigs of rosemary. Salt and pepper the pheasant breast but add garlic, rosemary and thyme. Then immediately put the meat in the refrigerator so that the herbs can soak into the meat.
- After 20 minutes, divide the potatoes, one half is then used for the mashed potatoes and the other half is now needed for the preparation of the croquettes.
- Use a potato masher to mash the potatoes. Add egg yolk, starch, butter, salt & pepper and nutmeg and stir until the potato mixture is even. Now form small croquettes and then roll them in the egg white and breadcrumbs.
- Briefly steam the other half of the potatoes again (approx. 5 minutes). Preheat the oven to 150 degrees.
- Incise the skin of the duck breast in a diamond shape. Then place the duck breast (skin side) in the cold pan and fry without fat. Sauté on the skin side for about 8 minutes and then fry on the other side for 5 minutes. After roasting, brush the duck breast with honey on the skin side and let it bake at 100 degrees for 20 minutes. Now fry the pheasant on both sides for about 3 minutes and then put it in the oven as well.
- Pour the duck fat and pheasant fat into a saucepan. Now let the romanesco simmer on medium heat for about 15 minutes. Mash the potatoes with the potato masher and add milk, butter and nutmeg and stir to a uniform potato mixture. For the sauce, pour the duck fat and pheasant fat from the pan into a saucepan and add the 500 ml stock that we prepared for the starter above. Prepare a small bowl of starch with water and as soon as the sauce boils, gradually add starch to achieve the desired sauce consistency.
- Then put dry sugar in a pan (without fat) and brown to a deep golden brown color. Then deglaze with water, cook until the caramel has dissolved and then add to the pan with the duck fat and pheasant fat. Then bring the sauce to the boil again and season with a dash of red wine and pepper and salt.
- Now put the croquettes in the deep fryer. Take the meat out of the oven and carve it. Now arrange the plate with all the ingredients and garnish with a physalis.
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