Name: Charred Sunchoke and Pheasant Ballotine with Fermented Ramp Vinaigrette, Smoked Beet Glass, and Birch Sap Gel
Prep time: 40 min
Cook time: 35 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: **For the Pheasant Ballotine:**; 4 (approx. 150g / 5.3 oz each) boneless, skinless pheasant breasts; 5g (1 teaspoon) fine sea salt; 1g (1/4 teaspoon) freshly ground white pepper; 30g (2 tablespoons) rendered duck fat, for searing; **For the Charred Sunchokes:**; 400g (14 oz) sunchokes (Jerusalem artichokes); 30ml (2 tablespoons) extra virgin olive oil; 3g (1/2 teaspoon) fine sea salt; 1g (1/4 teaspoon) freshly ground black pepper; **For the Fermented Ramp Vinaigrette:**; 30g (2 tablespoons) fermented ramps, finely minced (or 1 tbsp fermented ramp paste); 45ml (3 tablespoons) high-quality extra virgin olive oil; 15ml (1 tablespoon) white wine vinegar; 5ml (1 teaspoon) Dijon mustard; 2g (1/2 teaspoon) fine sea salt; 0.5g (pinch) granulated sugar; **For the Smoked Beet Glass (Prepare in advance):**; 200g (7 oz) red beets, scrubbed clean; 100ml (scant 1/2 cup) filtered water; 2g (1/2 teaspoon) fine sea salt; 1ml (1/4 teaspoon) liquid smoke (optional, for intense smoke flavor); **For the Birch Sap Gel (Prepare in advance):**; 200ml (approx. 3/4 cup) birch sap; 2g (3/4 teaspoon) agar-agar powder; **For Garnish:**; A few sprigs of micro-chervil or other delicate micro-herbs

Magic Sous

Charred Sunchoke and Pheasant Ballotine with Fermented Ramp Vinaigrette, Smoked Beet Glass, and Birch Sap Gel — Magic Sous