KOMBU SEAWEED SOUP WITH PHEASANT

Serves: 6-8

3 tbsp (45 ml) canola oil

2 ribs celery, cut into medium dice

1 large shallot, minced

1/4 cup (60 ml) minced garlic 1 medium white onion, cut into small dice

1 leek, white parts only, cut into small dice

1 oz (28 g) dried large-flake kombu seaweed, broken up into pieces

2 pheasant, chicken or duck breasts, skin on, or 1 goose breast

Salt and black pepper, to taste 6 cups (1.5 L) chicken broth (see note)

1/2 cup (125 ml) white vinegar 3 tbsp (45 ml) duck fat (optional) 1. Preheat a grill to 400 F

(205 C). (Alternatively, you can cook the pheasant in a cast iron pan over medium-high heat in 1 tbsp/15 ml canola oil.)

2. In a medium saucepan, heat the oil until it shimmers. Add the celery, shallot, minced garlic, onion, leek and kombu flakes and cook until the vegetables have softened, about 10 minutes. Set aside.

3. Brush the pheasant breasts with canola oil and lightly season both sides with salt and pepper. Brush the hot grill with oil.

4. Cook the breast meat on the hot grill or in the cast iron pan for 2-3 minutes per side (don’t worry if the pheasant is still a little pink; it will finish cooking in the soup). 5. Transfer the cooked pheasant to a plate and let rest for at least 5 minutes. Using a sharp knife, working against the grain, cut the breast into bite-size cubes. Set aside.

6. In a large soup pot, bring the broth to a simmer. Add the vegetables and the diced meat, along with the white vinegar and duck fat (if using).

7. Bring back to a simmer and cook for 15-20 minutes until the vegetables are tender and the pheasant is fully cooked.

8. Taste, season with salt and pepper, if necessary, and serve hot.

Note: Chartrand uses a pheasant broth (recipe is in the book) and pheasant in this recipe.