Pheasant Breast Cabbage Roulade with Goose Liver and Sloes

Remove the cabbage leaves from the stalk and blanch the four most beautiful ones in plenty of salted water for about 2 minutes. Rinse with cold water and pat dry. Cut chicken breast into small cubes and chop with ice-cold cream and yolk in a food processor. Season with salt and pepper. Cut small finger-thick pockets in the pheasant breasts with a pointed knife and season them well. From the foie gras, cut 4 finger-thick sticks and 8 nice, paper-thin slices. Sprinkle slices with fleur de sel as well as pepper and chill. Spread some farce in the opening and put foie gras sticks in. Place dried cabbage leaves on top and spread each with farce, place breasts on top and roll up tightly. Cut well-watered pork netting and wrap each roll well in it. Cut off ends and fry in hot clarified butter until tender on all sides. Cook in preheated oven at 200 °C convection oven for 8 minutes. Meanwhile, baste with butter and turn over. Remove, cover with aluminum foil and let rest. For the lentil vegetables, sauté the shallots in olive oil with garlic and sugar. Pour in vinegar and port wine and let it boil down completely. Pour in veal jus, add lentils and bacon and simmer for 3-6 minutes. Season to taste with salt, pepper, cumin and savory. Stir in cold butter, but do not cook anymore, remove bacon. Cut the roulades and place on hot plates with the lentils.

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