Ingredients
12 pheasant legs
½ garlic bulb, finely sliced
2 bay leaves
4 sprigs of thyme
2l chicken stock
8 tbsp duck fat
50ml Cognac
50g cooked foie gras, optional
Salt and pepper
Method
- Poach pheasant legs in chicken stock with the garlic, thyme and bay leaves until tender. Leave the legs to cool down in chicken stock until they reach room temperature.
- Remove pheasant legs from stock and carefully pick all the meat from the bones ensuring there are no small bones, sinew or gristle. Divide the meat in half, shredding one half of the meat by hand to a fine shred and put aside.
- Place the other half of the meat in a food processor with the optional cooked foie gras, half of the warm duck fat, Cognac and process on the 'pulse' setting until quite smooth. Add the finely shredded pheasant meat and mix together thoroughly. Check the seasoning with salt and pepper.
- Place equal quantities of pheasant pate mix into small ramekins or similar china pots. Place in the fridge for at least 30 minutes until firm, then melt the remaining duck fat and pour 2 mm thick covering over the pâté and refrigerate until needed.
- To serve, remove the pheasant pâté from the fridge 10-15 minutes before it is needed and serve with lots of toasted granary bread.