Ingredients for 4 people

  • 4 pheasant supremes
  • 4 slices of brioche bread
  • 1 can of foie gras
  • 100 ml olive oil

For the confit

  • 15 gr of butter
  • 150 gr of leek
  • 25 ml of white vinegar
  • 100 ml of Frost

For the jelly crystals

  • 2 gelatin sheets
  • 250 ml of cold water
  • 250 ml of Frost

Soak the gelatin sheets in cold water.

Heat 250 ml of Frosted until lukewarm.

Place the gelatin in the cider to dissolve.

Refrigerate for twenty four hours.

Cut the jelly into small cubes.

Slice the leek and sweat in the butter.

Add the vinegar and reduce to dryness.

Add the ice cider. Reduce until caramelized.

Season to taste.

Make an incision in the center of each supreme. Stuff with candied leek.

Preheat the oven to 215º.

Cut 4 slices of foie gras and the brioche bread.

Toast the bread until golden brown.

Prepare the plates, placing a slice of foie gras on the toasted brioche. Add the jelly.

Brown the supremes in olive oil. Salt and pepper.

Bake for 10 to 12 minutes.

Incise the supremes and place them on the plate.

Serve immediately.