Pheasant Breast with Confit Leg, Roasted Salsify, Sprouts, Bread Sauce and Gravy

The day before or six hours before joint the pheasants and make the pheasant stock. Cut the leg and thighs in one piece from the two pheasants, sprinkle the skin side with coarse sea salt, put on a plate, cover with foil and put in fridge.

Cut away the breasts from the two pheasants, wrap in foil and put in fridge. Cut away the wings, chop the carcass in half, if you have a third pheasant, joint it as well. Use the pheasant scraps to make some truly lovely stock  Recipe  .

The following day prepare the salsify  Recipe  . Prepare the spouts and simmer in salted water until barely tender, take out and drain. Infuse the milk for the bread sauce  Recipe  .

Start the wood burning oven up and when it's hot let it cool a bit to 180°C to 190°C and keep it around this temperature. Wash the salt of the leg/thighs, dry with some kitchen paper, put in an ovenproof dish and cover with olive oil. Cook in the oven  Picture   for about 45 minutes turning occasionally until golden brown  Picture  .

Season the salsify, put in an ovenproof dish, sprinkle with oil and cook in the oven for about 30 minutes until soft.

Season the partridge breasts put in an ovenproof dish with a little olive oil and cook in the oven for about five minutes per side until just tender.

Meanwhile make a beurre manié and use it to thicken the pheasant stock. Season well to make a great gravy. Rewarm the sprouts in some butter and season if necessary. Finish off the bread sauce.

Assemble the ingredients  Picture  , put some pheasant breast and confit leg on each serving plate, surround with salsify, sprouts and bread sauce, sprinle over some gravy and serve  Zoom  .