Pixicook
HomeRecipesPoultryPort-Marinated Pheasant with Truffled Duck Liver Pâté
recipe image

Port-Marinated Pheasant with Truffled Duck Liver Pâté

clock-icon1500 minutes
author-image
Author
Pixicook editorial team

An elegant and rustic dish featuring pheasant marinated in port, stuffed with truffled duck liver pâté, and wrapped in pancetta or bacon.

Ingredients for Port-Marinated Pheasant with Truffled Duck Liver Pâté

units in
USchevron
serves
4 peoplechevron

Young Hen Pheasants

0 lb

Port

cups

Salt

to taste

Duck Liver Pâté With Truffles

0 oz

How to Make Port-Marinated Pheasant with Truffled Duck Liver Pâté

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.

Pitfalls and tips

Quality of Ingredients

Ensure high quality in your pheasant, port, and truffled duck liver pâté for the best depth of flavor.

Oven Monitoring

Use a meat thermometer to avoid overcooking the pheasant, aiming for an internal temperature of 155-160°F before resting.

Resting the Bird

Rest the pheasant under foil for at least 10 minutes before slicing to ensure moist and tender meat.

Searing the Pheasant

Sear the pheasant in a heavy-bottomed pan for a flavorful crust and to lock in juices.

Marination Time

Allow the pheasant to marinate overnight and turn it occasionally for even flavor distribution.

Comments (0)

Add your comment...

Explore More Poultry recipes

Explore More Collections

One-Pot Orzo with Snap Peas, Asparagus, and Basil

Easter Brunch

Broccoli Cheddar Delight Soup

Vegetarian Winter

Chicken Katsu with Shredded Cabbage and Scallions

Chicken Fried

Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

Quick Chicken