|
> |
Starters & Main Courses |
|
|
 |
|
|
|
| Recipe Archive > Starters & Main Courses > |
Roasted Orange Glazed Pheasant Breasts
(Serves 4)
Equipment & Ingredients
| • |
2 tbls Whitworths caster sugar |
|
| • |
1 small orange cut into segments |
|
| • |
1 slug of port, or madeira, optional |
|
Method
Preheat the oven to 200°C / 400°F / gas mark 6. Heat the butter, orange juice and sugar in a roasting tin in the oven. Place the breasts skin-side-down in the tin, pressing the shallots and orange segments inside the tin between the gaps. Roast for 20 minutes.
Turn the breasts onto their other sides and roast for a further 15 minutes spooning over the clear juices once or twice until the skin looks richly golden.
Remove the breasts, shallots and orange segments from the oven and leave them under kitchen foil to keep warm. Add the gravy and port, or madeira to the juices in the roasting tin and leave to bubble until slightly thickened on top of the stove. Add the shallots and orange segments briefly just to warm them through.
To Serve
Add a bed of cooked potatoes to the centre of each plate. Top with the pheasant and pour over the hot port gravy. Finally, add the warm glazed shallots and orange segments. Garnish with fresh thyme and serve with seasonal fresh vegetables.
> back to top |
|
 |
|
|
 |
