Roasted Pheasant Breast with Scottish Oatcakes and Pomegranate Reduction

4 MacFarlane pheasant breasts
4 garlic cloves
4 thyme sprigs
1 small shallot
4 tablespoons duck fat
Salt and pepper

Oatcakes
1 c Scottish oatmeal cooked and cooled
2 oz chopped dried cranberries
¼ oz Foie gras
1 large russet potato baked and smashed

Pomegranate Reduction
2 cup glace de canard
2 oz pomegranate concentrate
1 oz pomegranate syrup

Set oven at 375. Warm large sauté pan with medium heat with duck fat, garlic, thyme and shallot. Season pheasant breasts and place skin side down. Place in oven for 8-10 minutes or until juices run clear. Mix oatcake ingredients and form into cakes about 3 inches around 1 ½ inch thick. Roll cakes in dry Scottish oatmeal. When pheasant breasts are done set them aside to rest. Use the duck fat from the pan to sear the oatcakes until golden brown. Serve with reduction and seasonal vegetables.

Entrant: John Walt

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