Recipe by Reinolf Moessl & Wilai Tangprasertsuk of Shangri-La Hotel Bangkok – Gold winner Dilmah Real High Tea Challenge Thailand  

Pheasant Rillette

2 pheasant legs

1kg duck fat

200g carrots, peeled and diced

100g celery, peeled and diced

100g onion, peeled and diced

2 bay leaves

10g thyme

5g seeded mustard


Foie Gras Terrine For the Soak

Foie gras lobe

100g sea salt

500ml milk

300ml water


250g baker’s flour

30g sugar

12g fresh yeast

2g salt

75g butter

100ml milk

40g egg yolk

Marinate for the Foie Gras Lobe

20ml Port

5ml brandy

10ml honey

20ml red wine

5g salt and pepper



Pheasant Rilette

In a small pot heat 30ml of the duck fat and sauté the carrots, celery and onions until golden brown.

Place the pheasant legs in a small stainless steel tray; add the sautéed vegetables, thyme, bay leaves and the remaining duck fat. Note that the legs should be covered in fat.

Cover the tray with aluminum foil and place in a preheated oven at 130°C for 3 hours. Remove from the oven and take out of the duck fat.

Remove the meat from the bone and shred finely.

Strain the duck fat through a fine sieve and allow to cool.

In a small mixing bowl combine the shredded leg meat and 30ml of the duck fat until it comes together adding in the seeded mustard and salt and pepper to taste.

Place 15g of the mixture into a round ring and allow to set.


Foie Gras Terrine For the Soak

In a small bowl whisk together the salt, milk and water.

Remove the foie gras from the refrigerator and devein placing in the bowl and allowing to soak for one hour. (We do this to remove the excess blood from the foie gras lobe.)



Place all the ingredients in a mixing bowl, knead for 5 minutes on a slow setting, then add the butter. Knead for 5 minutes more on the fast setting.

Let the dough rest for 20 minutes. Shape the dough and place in a bread mould. Let it double in volume.

Prepare the oven at 210°C.

Insert the brioche and turn down the temperature to 175°C. Bake for 35 minutes.


Marinade for the Foie Gras Lobe

In a small pot place the Port, brandy, honey, red wine, salt and pepper and bring to the boil.

Once it reaches the boil remove from the heat, pour into a bowl and allow to cool.

Remove the foie gras from soaking liquid and pat dry with a paper towel.

Place the foie gras in the marinating liquid and marinate for one hour at room temperature.

Place the foie gras lobe on some cling-film and roll tight so you have a nice rounded cylindrical shape. Place in the refrigerator for 24 hours before the next procedure.

Remove the foie gras from the refrigerator and place in the steamer and steam at 72°C for 22 minutes. Take out of the steamer and refrigerate.



1 poached peach finely diced

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