Fried Pheasant with Quince & Bay

1. First, make a fragrant syrup.

Place the lemon zest, peppercorns,  bay leaves, fennel seeds (if using), thyme sprigs, sugar, honey and  300ml (10½$ oz) water in a medium pan. Place the pan over a  medium heat and bring up to a gentle simmer.

2. Cut each

quince quarter into 2 or 3 more evenly sized wedges.  Place the wedges into the simmering syrup and cook very gently  for 25–45 minutes, until the wedges are tender. (The cooking  time can vary from quince to quince.)

When the quince are ready,  remove from the heat, then use a slotted spoon to take them out of  the pan and set aside.

3.Heat the olive oil

in a large frying pan over a medium heat. Add  the lardons and fry, stirring regularly, for 4–6 minutes, or until  the lardons are beginning to colour a little.

4. Season the pheasant 

breasts with salt and pepper and add them to the pan together with the cooked quince. Cook the breasts for  2–3 minutes on each side, or until golden brown and cooked to your liking, and until the quince wedges are lightly caramelized.  Remove the pan from the heat, then remove the breasts from the pan and set aside to rest. 

5. Divide the lardons

and quince wedges equally between two warmed plates. Then place the frying pan over a high heat and add 100ml  (3½$ oz) of the fragrant syrup (save the rest to use as a fruit syrup).  Reduce this by half, take the pan off the heat and stir in the butter until melted; season to taste. 

6. Cut each breast

into thick slices and divide it equally between the two plates, arranging it next to the quince. Spoon over the syrup and serve straight away.