To celebrate his appointment as BASC’s second food ambassador Jose Souto has released this recipe from his forthcoming book, perfect for the festive season.
“Feathers” The Game Larder, is a new book which will be released in 2018, with photos including the one featured, by Steve Lee.
Mini Three Bird Roast
Two good sized portions
1 whole Mallard Duck
1 Breasts of Pheasant
2 Breasts of Woodpigeon
150g Cumberland Sausage meat
- Remove the skin and fillets from both the pheasant and the pigeon breast.
- Remove the wish bone from the duck.
- Starting from the backbone skin the duck completely so that you remove the skin as a whole piece.
- Remove the duck breasts from the skinned duck carcass.
- Place one of the duck breast in the middle of the skin and season.
- Spread a 50g of the sausage meat onto the duck breast then place the pheasant breast on this and season.
- Again spread another 50g of the sausage meat onto the pheasant breast and then place the pigeon breasts on this and season.
- Fold the duck skin around the breast overlapping the skin where it meets and season.
- Using some butchers string tie three times once in the middle and once either side, not too tight or the sausage meat will be pushed out during cooking.
- Wrap the joint in cling film firmly leaving a bit of cling film each end so this can be tied in a knot.
- Go around the bird 10 times with the cling film.
- Twist the ends and tie the knots tightly as possible at each end to look like a Christmas cracker.
- Bring some salted water to boil drop joint into water and allow to simmer for 20 min.
- Remove from water cut one end of the cling film with some scissors and allow to drain any liquid for 5 to 10 min.
- Place joint into a cold frying pan and as it gets hot the duck fat will render down and begin to colour the skin.
- Turn the joint around to allow all the skin to colour then sit on where the skin over laps and place in oven at 170 °C for 20 min basting every now and then.
- Remove from oven and allow to rest for 10 minutes somewhere warm but do not cover.
- Remove the string.
- Slice the ends off and cut into six slices serve with a game jus or gravy.