This is the turducken of sin. Pheasant, veal mousse, foie gras, and truffles, all rolled up in quite possibly one of the best dish I've ever tasted. Today we're learning to cook Roulade of Pheasant with Anthony Bourdain's Les Halles Cookbook.

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📚 Chapters
00:00 - Anthony Bourdain's Roulade of Pheasant
00:42 - Day 1, Prepping With Jaques Pepin
06:12 - Day 2, The Stressful Part
11:27 - Plating, Tasting, Thoughts

🍎 Ingredients
• 1 wild pheasant, boned out, skin intact, bones reserved
• 4 leeks, thinly sliced
• 1 cup/225 ml. + ½ Tbsp./7 ml. + ¼ cup/56 ml. Port wine
• 4 oz./112 g. lean veal
• ¼ cup/56 ml. heavy cream
• salt and pepper
• 6 oz./168 g. foie gras, cut into equal log shapes
• 1 Tbsp./14 ml. olive oil
• 3 Tbsp./42 g. unsalted butter
• 2 shallots, thinly sliced
• 1 Tbsp./14 g. flour
• 1 cup/225 ml. dark chicken stock
• 1 bouquet garni (parsley, thyme, bay leaf, leak leaves)
• ½ cup/110 ml. truffle juice
• 2 Tbsp./28 g. chopped truffles

🫕 Equipment
• nonreactive bowl
• casserole dish with cover
• food processor
• kitchen string
• cheesecloth
• medium saucepan
• wooden spoon
• strainer
• small saucepan
• large sauté pan
• carving knife
• serving platter
• whisk

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