Pheasant breast à l’orange with dried apricots & prosciutto - Good Food Middle East

Ingredients

• 2 skinless pheasant breasts
• 6 plump, juicy dried apricots
• 12 rashers thinly sliced prosciutto or streaky bacon
• 4 thyme sprigs
• knob of butter
• 2 tbsp olive oil
• 50g watercress
• squeeze of orange juice
• zest and juice 2 oranges
• 1in cinnamon stick (or 1 tsp ground)
• 1 tsp honey
• 3 tbsp soy sauce