Pheasant breast à l’orange with dried apricots & prosciutto recipe | Good Food
This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in, from BBC Good Food magazine.
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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
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