Sous Vide Pheasant Terrine | Recipe by sousvidetools.com

Confit of Pheasant Terrine with Chestnuts, Poached Figs and Hazelnut

COOK TIME: 10 Hours
PREP TIME: 2 Hours
DIFFICULTY: Difficult

Ingredients

25 x Pheasant Legs
4 Shallots, finely diced
2 Carrots, peeled and finely diced
4 Sticks of Celery, peeled and diced
100g Sliced Shitake Mushrooms
3 Cloves Garlic, crushed
200g Peeled Roasted Chestnuts
70g Roasted Hazelnuts
200g Semi Dried Figs
200mls Muscat Sweet Wine
50mls Honey
3 tbsp. Chopped Thyme
200mls Confit Oil
Zest 4 Oranges
Chopped Thyme and Parsley
200g Sliced Parma Ham
Salt
Pepper
Olive Oil

Equipment

EQUIPMENT

Vacuum Pouch
Vacuum Sealer Machine
Sous Vide Water Bath
Chopping Board
Terrine Mould
Cling Film
Sauté Pans
Bowls

Method

This is a great way to utilize the tough part of the game bird, creating a beautiful starter dish.

METHOD

Season the pheasant legs with the orange zest, thyme, salt and honey then refrigerate for 12 hours to cure
Take the legs from the cure and place into a vacuum pouch. Add the confit oil and vac-seal the pouch. Cook sous vide in a preheated water bath at 74 degrees for 8 ½ hours
Bring the Muscat to a simmer in a pan then add the semi-dried figs. Set aside to steep for 2 hours
In a sauté pan add a little oil and sauté the shallots, carrot, celery, garlic and the mushroom until tender
Deglaze the pan with the Muscat from the soaked figs and set the mixture to the side in a bowl
Line a terrine mould with the Parma ham
Take the pheasant from the pouch and while still hot flake the meat from the bone discarding the bone and skin. Place the meat into the bowl with the vegetables
Add the figs to the bowl along with the chopped herbs and roasted nuts
Gently mix the ingredients together, moistening them with a little of the confit oil from the pouch if it is dry
Season heavily to taste then press the mixture into the terrine mould. Wrap tightly with cling film and using a little weight, press the terrine to compact the mixture overnight
To serve, take the chilled terrine from the mould. It should be firm to the touch
Slice with a sharp knife and plate with a winter relish of your choosing

Chef’s Tip –

This recipe can be changed by smoking the legs before adding the confit, or adding other poached fruits to the recipe.

Back to Recipes

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

...