This dish is all about the bird – and a wonderful technique for keeping the famously dry bird super juicy!!


  • 2 Hen pheasants, though cock birds work fine too.
  • 3 litres light chicken stock
  • 30 g or 1 oz salt
  • Chicken Schmaltz (chicken fat)
  • Butter for basting
  • Honey
  • 1 lemon
  • Bunch of rosemary
  • Boulangère potatoes
  • 6 medium rooster potatoes, peeled and sliced thin
  • 2 large onions, sliced
  • 6 cloves of garlic, sliced
  • Herbs
  • Salt and pepper
  • Dark chicken stock x1 pint
  • Butter and oil.
  • Chicory x3, sliced
  • Knob of butter, 1 chili
  • Velouté sauce:
  • 2 oz butter
  • 2 oz flour
  • Madeira wine (get a bottle)
  • Dark chicken stock – 1/2pint.


Start with the boulangère – Slice the potatoes really thinly and pat dry. Sauté the onions in butter and oil with the garlic, then add the potatoes and cook for a bit. Put a lid on and sweat for 5 minutes. Add stock and mix well with the herbs and seasoning. Layer the potatoes in a nice dish and arrange the top layer in a pretty overlapping style as this is the side your guests will see. Add more stock until it’s just below the level of the top layer. Roast in the oven for 30 minutes at 180c