Pheasant breast poached in a broth of exotic spices with celery cream and red cabbage

Ingredients for 2 servings:

• 2 pheasant breasts
• 500 g celeriac, roughly diced
• 200 ml cream
• Milk
• 1 pinch(s) of sugar
• 250 g red cabbage (from stock) *
• butter
• Salt
• nutmeg
• 100 ml broth (spice broth)
• 1 tbsp butter, ice cold
• possibly cornstarch
• 500 ml water
• 200 ml sweet soy sauce (Ketjap Manis)
• 100 ml soy sauce
• 2 cl rice vinegar
• 50 g sugar
• 3 stalk(s) cinnamon, small
• ½ tsp cinnamon powder
• 4 star anise
• 2 tbsp pepper, mixed
• 6 grains of allspice
• ½ tsp coriander
• 3 carnations

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Place the celery cubes in a saucepan, sprinkle with a pinch of sugar, add the cream and enough milk to cover the vegetables, and cook over low heat until soft. Drain the celery through a sieve, reserving the cooking liquid. Puree the cubes, adding a little of the cooking liquid, then pass through a fine sieve to create a nice, creamy purée. Season with salt and nutmeg. In the meantime, make the spiced broth. Bring all the ingredients to a boil and let it cool in a covered pan on a raised plate to around 70-80°C. Poach the pheasant breasts at this temperature for around 10-12 minutes; depending on their thickness, they will still be slightly pink on the inside. For the sauce, bring 100 ml of the spiced broth to a boil, stir in 1 tablespoon of ice-cold butter, and thicken with a little cornstarch if desired. To serve, spoon 2 tablespoons of the purée onto the plates and spread lightly. Slice the breasts diagonally, place them on top, and drizzle with a little sauce. Place the red cabbage next to it. * For the red cabbage, see my recipe “Caramelized Red Cabbage” in the CK database. I always make larger batches of it and freeze some of them. ** Tip: The stock can be used several times and can also be frozen. It’s excellent for game, wildfowl, and beef. It also adds a savory flavor to white poultry.