2 Asian pears, peeled
½ C sake
1 star anise
2 Tbsp ginger, sliced
½ C freshly squeezed orange juice
2 Tbsp soy sauce
¼ C rice vinegar
1 Tbsp Shaoxing cooking wine (may substitute Mirin or other cooking wine)
2 Tbsp ginger, peeled and chopped
¼ C sugar
1 Tbsp dried black tea leaves (Oolong recommended)
Salt, to taste
2 whole pheasants
3 tsp kosher salt, divided
¼ tsp pepper, ground
3 Tbsp heavy cream
4 sprigs thyme, divided
4 Tbsp unsalted butter, divided
1 Tbsp olive oil
Freshly cracked pepper, to garnish
3 large fennel bulbs, diced
3 strands Afghan saffron
¾ C unsalted butter
¼ C heavy cream
Salt and pepper, to taste
Prepping time: 1 hour / Cooking time: 10 minutes (excludes sous vide cooking)
Spoon the warm fennel purée onto the plate, then place the pheasant breast and leg on top. Garnish with slices of sake infused Asian pear and finish with the sauce.
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