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Preparation

Cooking

Serves 4

Pot au Feu

This Pot au Feu is a proper Yorkshire dish, using ingredients that are famous in this region, including local shot game, foraged greens, beans and smoked 'Morteau' sausage. Andrew demonstrated this tasty, local dish at this year's Great Yorkshire Show. You can now try it at home!

Ingredients

4 Pigeon Breasts
2 Duck Breasts
2, 6oz Deer Lions
1 Smoked Morteau Sausage
4 Foraged Greens, blanched for 30 seconds and refreshed
200g Cooked Beans (borlotti, cannellini, broad)  

For the Yorkshire Sauce:
1 Orange 200ml
Port Wine
50g Sugar
50g Redcurrant Jelly
200ml Duck Jus
Seasoning  

Optional:
8 Slices of Fresh Truffle
20g Herb Breadcrumbs

Preparation method

  1. To make the Yorkshire sauce, peel the orange and cut the peel into julienne strips removing all the white pith, Place in a thick bottomed saucepan with the port wine, sugar and redcurrant jelly.
  2. Juice the left-over orange and add to the pan as well.
  3. Reduce until it becomes syrupy and add the duck jus, simmer and keep warm
  4. Season, then seal each of the meats in a little oil in a frying pan until medium rare (around 3 to 4 minutes each individual meant, then set aside).
  5. Keep warm, divide into 4 oven proof dishes or nice pasta-type bowls.
  6. Re-heat then add the greens and beans.
  7. Sprinkle with the herb crumbs and 2 truffle shavings per serving, if desired.
  8. Serve with warmed Yorkshire sauce, crusty bread and a green salad.

Serving Suggestions

Drizzle with the warm Yorkshire sauce and serve with crusty bread and green salad.

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