Pheasant Breast with Pearl Barley, Glazed Carrots and Spiced Dates
A restaurant-style dish featuring poached pheasant, savory pearl barley, spiced lardo-stuffed dates, and butter-glazed heirloom carrots.
Estimated Nutrition
Calories
1208.1
kcal / serving
4832.4 kcal total
Carbs
74.7g
per serving
298.8 g total
Fat
82.2g
per serving
328.6 g total
Protein
45.6g
per serving
182.5 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
5
g
Yeast
Mixed with water
CondimentsSauces
2
tbsp
Dairy
100
g
Fruits
8
piece
Date
Fresh
GrainsCereals
400
g
Liquids
500
ml
Chicken Stock
For poaching pheasant
500
ml
Chicken Stock
For barley
Meat
2
piece
Pheasant Crown
Cleaned and washed
100
g
Lardo
Finely diced
Vegetables
1
stalk
Celery
For cheese cloth bundle
1
piece
Leek
For cheese cloth bundle
1
piece
Onion
For cheese cloth bundle
2
piece
Shallot
Diced
8
piece
Purple Carrot
Baby, washed, tops removed
8
piece
Orange Carrot
Baby, washed, tops removed
8
piece
Yellow Carrot
Baby, washed, tops removed
8
piece
Method
1
2
3
4
5
6
7
8
9
10