Roast pheasant with orange and onion marmalade and juices


First published in 2015
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Preheat the oven to 140°C/Gas mark 1. Cut the orange into quarters, de-seed then thinly slice. Transfer onto a roasting tray and add the onion. Mix together thoroughly
Put the vinegar, sugar, 1 tablespoon of the Cointreau, cinnamon, mace, coriander seeds and spice berries into a saucepan. Bring to the boil and continue to boil for 3 minutes. Sieve the liquid over the sliced oranges and onions and discard the spices
Cover with foil and cook for 3 1/2 hours, stirring occasionally. The oranges and onions will eventually caramelise. Be careful not to over cook, as this will cause the mixture to turn solid. Remove from the oven and allow to cool before storing
Turn the oven up to 170°C/Gas mark 4. Lay the bacon, thyme, rosemary and bay leaf over the pheasant and roast in the oven for 20 minutes
Remove from the oven and turn the pheasant upside down to allow the juices to flow back through the breasts. Rest for about 8 minutes before serving
Meanwhile, add the remaining Cointreau and the chicken stock to the roasting tray and bring to the boil on the hob. Pass through a sieve. Carve the pheasant at the table, serving the juices and marmalade on the side
  • 1 tbsp of Cointreau
  • 250ml of chicken stock
First published in 2015
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