Ingrédients (Pour 4 personnes)

  • 1 pheasant or duck
  • 250g dried figs
  • 1 thick slice of ham
  • 1 branch of celery
  • 1 carrot
  • 1 large onion
  • 1 garlic bulb
  • 1 bouquet garni
  • 25cl Loupiac
  • olive oil, salt and pepper

Preparing the purée

  • 1kg potatoes
  • 50g pitted black olives
  • 1 large glass of olive oil
  • 3 bay leaves
  • thyme
  • ½ clove of garlic
  • salt and pepper


a stewpot, large saucepan, a potato masher and a good fork


For the pheasant

  1. Soak the figs in the wine for several hours
  2. Cut the pheasant in two
  3. Peel and chop the onion and carrot
  4. Wash and chop the celery
  5. Brown the pheasant with olive oil in a saucepan.
  6. Add the garlic, onion, carrot, celery, the slice of ham cut in two and the bouquet garni.
  7. Deglaze with the figs and the wine
  8. Add salt and pepper and simmer for 20 minutes.

For the purée

  1. Peel the potatoes.
  2. Cook the potatoes in a covered saucepan of cold water with the thyme and bay leaves for 25 minutes.
  3. Strain and mash the potatoes.
  4. Mix the olives and garlic and blend them with the olive oil.
  5. Add this mixture to the purée, stirring vigorously
  6. Add salt and pepper and serve immediately.


Cut up the pheasant or duck, deglaze the sauce using a little hot water, place a plate and serve with the purée.