Breast of pheasant, foie gras risotto

Ingredients

• 2 Pheasant Supreme
• Apple juice
• branch of tarragon
• minced onion
• 1 cup white wine
• 2 cups chicken broth
• 1 cup arborio rice (or Carnaroli)
• grated Parmigiano-Reggiano
• 200 grams of fatty liver
• salt and pepper
• olive oil
• 1/2 cup of ice cider
• 1/2 teaspoon Honey
• branch of tarragon

preparation

1. Marinate supreme in the juice, with a sprig of fresh tarragon, all afternoon.
2. For the risotto: a little finely chopped onion, a cup of white wine, two cups of chicken broth, a cup of arborio rice (or Carnaroli) of fresh grated Parmigiano Reggiano, and about two hundred grams of fresh foie gras.
3. Sewage and pat the supremes. A pinch of salt and pepper. Enter a few minutes in the pan skin-side down, in a little olive oil for good staining. Turn, two or three minutes, and enfounez to 350F to finish cooking, a good twenty minutes.
4. Take the fat from cooking, and pour into the pan a half cup of ice cider, a half-teaspoon of honey, a branch of tarragon, and reduce it slowly, during the preparation of risotto. Cut half the foie gras into small dice. With the other two beautiful escaloppes slice and fry.
5. In a good knob of butter, melt the finely chopped onion, add rice and stir well to absorb the melted butter. Add cup of white wine. Stir until rice has absorbed the wine, and add the chicken broth, hot, a little at a time, always letting the rice absorb the liquid before you add another. The risotto is ready when the rice is still slightly firm to the outside and tender on the inside.
6. So we reach the final with the risotto, heat nonstick skillet to do so quickly seize escaloppes foie gras. Add the grated cheese in the risotto, stir, now add the diced foie gras, mix again, it's ready. Trim the base of a good ration of risotto topped with a escaloppe of foie gras, to place a watering surprême and the reduction of ice cider.