Pan Roasted Breast of Pheasant with Vanilla and Pears

Deselect All

4 large pheasant breasts, removed from the bone with skin and wing tip attached (use

8 pheasant breasts if small)

6 tablespoons sugar

1/4 cup salt

1 quart cold water

4 tablespoons unsalted butter

1 cup diced shallots

1 large vanilla bean, split lengthwise in half and scraped to gather the vanilla seeds

1/2 cup dry white wine, preferably Chardonnay

1 cup pear cider

1 cup heavy cream

2 tablespoons preserved ginger, minced

Salt

Freshly ground black pepper

2 cups dry red wine

1/4 cup honey

1 tablespoon coriander seed, toasted and crushed fine

2 Anjou pears (reds preferably), halved, cored and sliced into 1/2-inch thick slices

2 cups rice pilaf, formed into a cylinder in a gelatin mold

2 tablespoons snipped fresh chives

4 chives blades, for garnish