1500 minutes
An elegant and rustic dish featuring pheasant marinated in port, stuffed with truffled duck liver pâté, and wrapped in pancetta or bacon.
Young Hen Pheasants
0 lb
Port
cups
to taste
Duck Liver Pâté With Truffles
0 oz
slices
1. Marinate the Pheasants
Prepare the pheasants by burning off any remaining feathers, then rinse them thoroughly under cold water. Place the pheasants in large plastic bags and pour in 1.5 cups of port. Seal the bags and let the pheasants marinate in the refrigerator for a full day.
2. Prepare the Pheasants for Roasting
Remove the pheasants from the marinade and reserve the port for later use. Pat the birds dry with paper towels and season them generously with salt. Take 5 ounces of duck liver pâté with truffles and stuff it into the cavity of each pheasant. Truss the pheasants with kitchen twine.
3. Preheat the Oven
Preheat your oven to 400°F (200°C).
4. Roast the Pheasants
Place the pheasants in a large baking dish and cover them with slices of pancetta or bacon. Pour the reserved port over the birds and cover the dish with foil. Roast in the preheated oven for 45 to 60 minutes, until the legs pull away easily and the juices run clear.
5. Carve and Serve
Once roasted, carve the pheasants and serve them with the stuffing and the flavorful sauce from the baking dish.
Ensure high quality in your pheasant, port, and truffled duck liver pâté for the best depth of flavor.
Use a meat thermometer to avoid overcooking the pheasant, aiming for an internal temperature of 155-160°F before resting.
Rest the pheasant under foil for at least 10 minutes before slicing to ensure moist and tender meat.
Sear the pheasant in a heavy-bottomed pan for a flavorful crust and to lock in juices.
Allow the pheasant to marinate overnight and turn it occasionally for even flavor distribution.
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