Faisan archiduc, by Michel Roux Jr, from his The French Kitchen cookbook

Pheasant: fit for an archduke

I’m on the countdown to Christmas. Tomorrow is my last day at work for nearly three weeks. Just one more sleep and I’ll be off to France.

We have booked ahead to make sure we get to do the things we want to – by which I mean eat at some of the places we really fancy. We’re having lunch at the two Michelin starred Le Marriottat in Agen one day and we’re returning to the single-starred Le Vieux Logis in Tremolat another.

A cordon bleu-trained chef is cooking Christmas lunch for us too.

I think it’s reasonable to conclude that what we eat while we’re away is important. France, after all, is one of the gastronomic centres of the world.

To put myself in the mood, I have been looking at – OK, salivating over – seasonal recipes. One that has caught my eye is Michel Roux Jr’s faisan archiduc, or pheasant stuffed with truffle and foie gras.

As he says, “This is real cuisine bourgeoise – rich, opulent and satisfying.”

“I have been looking at seasonal recipes. One is faisan archiduc, or pheasant stuffed with truffle and foie gras”

I found it in his The French Kitchen cookbook. Essentially, the stuffing is a rice mixture mixed with foie gras, pistachios and diced truffles.

A midweek supper it is not.

It almost sounds too rich to eat. Ask me again in a couple of days’ time and I’m sure I would be happy to give it a go, though.

This entry was published on Wed, 17 Dec 2014 at 07:10. It’s filed under Food and wine and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Pheasant: fit for an archduke

  1. OK, you have us all salivating now
    Enjoy France and post lots of evocative photos please

    Liked by 1 person

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