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Pheasant pithiviers

Fruit and vegetables

½ garlic clove, finely sliced
2 sprigs fresh thyme, leaves only
1 juniper berry, crushed
150g/5oz onion, chopped into 2cm/1in pieces
1 sprig fresh thyme, leaves only
2 fresh sage leaves
120g/4oz flat mushrooms, sliced
110g/4oz white onion, sliced
60g/2oz celery, sliced
80g/3oz flat mushroom, sliced

Tins, packets and jars

3 tbsp prunes, stones removed, finely sliced

Cooking ingredients

10g/½oz sea salt preferably fleur de sel, plus extra for seasoning
½ tbsp black peppercorns, crushed
½ fresh bay leaf, torn
freshly ground black pepper
1 fresh bay leaf
2 juniper berries, chopped
100g/3½oz cooked chestnuts, crumbled
sea salt and freshly ground black pepper
vegetable oil, for greasing
4 juniper berries, crushed
salt and freshly ground black pepper
2g/¼oz arrowroot, mixed with a little cold water
3 tbsp golden raisins
3 tbsp walnuts, finely chopped

Drinks

200ml/7fl oz ruby port

Dairy, eggs and chilled

600g/1lb 5oz duck fat, plus 1 tbsp
800g/1lb 12oz ready-made all-butter puff pastry
2 free-range eggs, beaten
40g/1½oz duck fat

Meat, fish and poultry

1 whole pheasant, breasts and legs removed, carcass chopped and reserved
pheasant carcass (see above)

Other

30g/1½oz dried cranberries
30g/1½pz dried blueberries
50-75ml/1¾fl oz-2½fl oz water
200ml/7fl oz Madeira wine
400ml/14fl oz water

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