Recipes

Pheasant, artichoke pebbles and glazed chicory with stout and oyster sauce

Chef Pascal Aussignac creates a luxurious seasonal starter with home-smoked pheasant.

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Ingredients

For the pheasant

  • 1 pheasant breast, skin on
  • 100g/3½oz pine needles (for smoking the pheasant)
  • 50g/1¾oz duck fat

For the artichoke pebbles

For the glazed chicory