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🍽️ Roasted Pheasant Breast with Caramelized Apples and Black Salsify

520 kcal · 30 min · 4 servings

Roasted Pheasant Breast with Caramelized Apples and Black Salsify Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 100 degrees Celsius. Set the heating mode to top and bottom heat.
  2. 2. Rinse the pheasant breasts briefly under running water. Then pat them completely dry with a kitchen towel.
  3. 3. Season the breasts with salt and pepper. Heat oil in a pan and sear the meat together with thyme sprigs on both sides for a short time over high heat.
  4. 4. Place the meat on a rack in the oven. Place a drip pan under the rack. Roast the breasts with the thyme sprigs in the oven for about 30 minutes.
  5. 5. Remove the pan from the heat. Deglaze the pan drippings (the browned residues) with Calvados and some meat stock. Stir until the residues dissolve.
  6. 6. Peel the black salsify. Cook them in salted water for about 15 minutes until they are still firm to the bite. Drain them and let them drip dry.
  7. 7. Melt 1 tablespoon of butter in a pan. Add the black salsify and sprinkle them lightly with powdered sugar. Caramelize them gently. Finally, season them with salt and pepper.
  8. 8. Wash the apples. Cut them into quarters and remove the core. Cut the quarters into wedges.
  9. 9. Melt the remaining butter in a pan. Fry the apple wedges with a little powdered sugar until golden brown.
  10. 10. Deglaze the apples with the prepared pan drippings and the remaining meat stock. Let the apples cook until soft for a few minutes. Season them with salt and pepper.
  11. 11. Plate the caramelized black salsify and the apple wedges. Slice the pheasant breasts and place them on top.
  12. 12. Pour the sauce over the meat. Garnish the dish with fresh thyme and walnut kernels. Serve immediately.

Nutrition per serving