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Buttermilk-Poached Pheasant Breast




Source of Recipe


Charlie Trotter


Recipe Introduction


Serves 4


List of Ingredients




SQUASH
# 1 blue Hubbard squash, halved and seeds removed
# 2 tablespoons butter
# 1?2 teaspoon chili powder
# 1 teaspoon fresh thyme leaves
# 11?2 cups water
# Salt and freshly ground black pepper

SPICED PEPITAS
# 3?4 cup pepitas (pumpkin seeds)
# 1?4 teaspoon chili powder
# 1?4 teaspoon Hungarian sweet paprika
# 1 teaspoon sugar
# 11?2 tablespoons extra virgin olive oil
# Salt and freshly ground black pepper

CHICKEN
# 2 Chicken breasts, skin removed
# 1 clove garlic, crushed
# 1 bay leaf
# 3 sprigs thyme
# 2 cups buttermilk
# 1 tablespoon extra virgin olive oil
# 1 tablespoon chopped flat-leaf parsely
# Salt and freshly ground black pepper

QUINOA
# 2 teaspoons extra virgin olive oil
# 1 teaspoon minced fresh ginger
# 1?4 cup minced shallot
# 2 cups cooked quinoa
# 1?4 cup chopped dried sweet cherries
# 1?2 cup spiced pepitas (above)
# 1 cup cooked squash wedges (above)
# 2 tablespoons chopped fresh chives
# 1 tablespoon pumpkin seed oil
# 1 tablespoon balsamic vinegar
# Salt and freshly ground black pepper

VEGETABLES
# 8 baby carrots, peeled
# 8 Brussels sprouts, cleaned and cut in half
# 1 small white turnip, peeled and cut into 1-inch bite size pieces
# ½ teaspoon cumin seeds
# 2 tablespoons olive oil
# 2 teaspoons sherry vinegar
# 1 sprig sage
# 1 bay leaf

GARNISH
# 4 teaspoons pumpkin seed oil

Recipe



To prepare the squash: Cut the squash into 1-inch wedges. Place in a large sauté pan with the butter and cook over medium heat for 10 minutes. Add the chili powder and thyme and continue to cook until the squash is caramelized and tender, about 5 minutes. Reserve 2 cups of the squash wedges and reheat before serving if necessary. Purée the remaining squash in a blender with the water until smooth, then pass through a fine-mesh sieve. Warm the squash purée in a small saucepan and season to taste with salt and pepper.

To prepare the pepitas: Preheat the oven to 400°F. Line a sheet pan with parchment paper. Combine the pepitas, chili powder, paprika, sugar, and olive oil in a bowl and season with salt and pepper. Spread out on the parchment-lined sheet pan and bake for 7 minutes, or until toasted.

To prepare the chicken: Place the pheasant, garlic, bay leaf, thyme, and buttermilk in a vacuum-sealable bag (or in a zip lock freezer bag). Seal the bag according to manufacture's instructions, but try to remove any excess air before sealing. Place the bag in a pot of cold water set over medium-low heat, bring to a simmer and maintain the water temperature at 160 degrees and cook for 30 minutes or until done. You can check for doneness by gently pinching the chicken while it's inside the bag, it should feel tender. Remove the bag from the pan and let rest for 5 minutes before cutting into 1?3-inch-thick slices. Gently toss the slices with the olive oil and chopped parsley, and season to taste with salt and pepper.

To prepare the quinoa: Place the olive oil, ginger, and shallots in a sauté pan and cook over medium heat until the shallots are translucent, about 5 minutes. Add the quinoa, cherries, pepitas, and 1 cup of the reserved squash wedges.

Once combined, add the chives, pumpkin seed oil, and balsamic vinegar; season to taste with salt and pepper.

To prepare the vegetables: Place the carrots, Brussels sprouts, turnips, cumin, olive oil, vinegar, and sage in a vacuum-sealable bag (or in a zip lock freezer bag). Seal the bag according to manufacture's instructions. Place the bag in a pot of cold water set over medium-low heat, bring to a simmer and maintain the water temperature at 160 degrees. Simmer until the vegetables are tender (about 45 minutes). Cut open the bag and discard the bay leaf and sage and season the vegetables to taste with salt and pepper.

ASSEMBLY

Place a 5-inch ring mold in the center of each plate; fill 1?2 inch high with the quinoa mixture and pack down firmly. Remove the ring mold and arrange 4 or 5 slices of the chicken atop the quinoa mixture. Spoon the squash purée around the quinoa and place 5 or 6 of the reserved squash wedges around the sauce. Sprinkle the remaining pepitas around the plate and drizzle the pumpkin seed oil around the squash purée.

Serve the sous vide carrots, Brussels sprouts, and turnips along side the quinoa.