Jean-Georges Vongerichten
Herb-Roasted Pheasants with Endives and Horseradish Puree
Lean pheasant roasted with an herb butter spread under the skin is delicious all by itself, but Jean-Georges Vongerichten makes it even better by serving it with a fiery condiment of pureed fresh horseradish. He places caramelized endives on the plate too, hiding thin slices of apple between the leaves like sweet and tangy petals.
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