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croquettes of confit pheasant thigh with pear — image

croquettes of confit pheasant thigh with pear

crispy croquettes of pheasant with pear, white port, gingerbread gel and pear ballsCrispy croquettes of confit pheasant thigh with pear, red onion and white port. Served with a spicy gingerbread gel and sweet-sour pear balls.

Ingredients

50gSalt (brine bath)
50gSugar
750mlWater
1Clove
Rosemary
Thyme
Garlic
Bay leaf
300gDuck fat
300mlSunflower oil
0.5units.theelepelSalt

50gButter
100gPear
30gRed onion
30gWhite port
65gFlour
1gelatin sheet
300mlChicken stock
1units.theelepelThyme
200gConfit pheasant thigh meat
Salt and pepper to taste

150gGingerbread
500gWater
20gSugar
1units.eetlepelApple syrup
5gAgar
0.5units.eetlepelGinger syrup

100gSugar
100gWater
50gWhite wine
1Star anise
0.5Cinnamon stick
1Clove
1Bay leaf
Pear

Preparation

  1. For the brine, bring the water to the boil with the salt, sugar, cloves, rosemary, thyme, garlic and bay leaves.
  2. Allow the brine to cool completely.

  1. For the brine, bring the water with salt, sugar, cloves, rosemary, thyme, garlic and bay leaf to a boil.
  2. Let the brine cool completely.
  3. Place the pheasant thigh meat in the cold brine and let it brine overnight in the refrigerator.
  4. Remove the meat from the brine and pat dry thoroughly.
  5. Heat the duck fat with sunflower oil, thyme, rosemary, garlic and salt.
  6. Confit the pheasant thigh meat for about 2 hours at low temperature, until the meat is tender and cooked.
  7. Remove the meat from the fat, let it cool slightly and shred or finely chop it.

  1. Melt the butter in a pan.
  2. Finely chop the red onion and pear, add to the pan and briefly sauté.
  3. Deglaze with white port and let it reduce slightly.
  4. Add the flour and cook the roux while stirring.
  5. Soak the gelatin in cold water.
  6. Add the chicken stock to the roux little by little, stirring until you have a smooth salpicon.
  7. Let the salpicon cook thoroughly.
  8. Add the thyme and the confit pheasant thigh meat.
  9. Remove the pan from the heat and stir in the squeezed gelatin.
  10. Pour the salpicon into a container and let it cool completely in the fridge.
  11. Shape croquettes from the cooled salpicon.
  12. Bread the croquettes.
  13. Fry the croquettes until golden brown and crispy.

  1. Cut or break the gingerbread into pieces.
  2. Bring the gingerbread together with the water, sugar, apple syrup, and ginger syrup to a boil.
  3. Let it simmer gently until the gingerbread is completely dissolved.
  4. Pass the mixture through a fine sieve.
  5. Let cool and, if desired, blend until smooth to make a gel, then transfer to a squeeze bottle or bag.

  1. Bring the sugar, water, and white wine to a boil.
  2. Add star anise, cinnamon stick, clove, and bay leaf.
  3. Let steep briefly to make a spiced syrup.
  4. Use a melon baller to scoop small balls from the pear.
  5. Briefly cook the pear balls in the warm syrup.
  6. Let the pear balls cool in the syrup.

  1. Fry the croquettes until golden brown and crispy.
  2. Place the croquettes on the plate or serving platter.
  3. Finish with dots of gingerbread gel.
  4. Garnish with the pear balls.