Pheasant with Boulangère Potato Recipe - Great British Chefs

Ingredients

• 2 cock pheasants, legs removed and reserved for the confit
• 2 tbsp of vegetable oil
• 1 sprig of thyme
• 60g of butter
• 4 pheasant legs
• 50g of rock salt
• 5g of thyme
• 2 garlic cloves
• 500g of duck fat
• 1 red cabbage, finely shredded
• 50g of salted butter
• 1 apple, peeled and finely grated
• 150ml of Riesling wine
• 65ml of cider vinegar
• 30g of brown sugar
• 20g of redcurrant jelly
• 1/2 cinnamon stick
• 750g of Désirée potatoes
• 1 onion, finely sliced
• 1 sprig of thyme, leaves picked
• 40g of butter
• 200ml of chicken stock