Oven-roasted pheasant with Jerusalem artichokes, blackberries, and morel sauce

Oven-roasted pheasant

• The meat was rinsed well and dried thoroughly. Then it was divided into 2 breast fillets, 2 thighs, and 1 carcass.
• Seasoned with salt and pepper and wrapped in lardo. Lardo is a seasoned Italian type of lard. It can easily be replaced with bacon, as it is not the easiest to get hold of. I visited several butchers and specialty shops in Aarhus and the surrounding area before I ended up at Salling Super and bought it.
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• Everything was placed in an oven-safe dish along with the carcass, celery, onions, carrots, and neutral-flavored oil.
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• It was baked for 15 minutes at 160 degrees Celsius (320 degrees Fahrenheit) (fan), after which the dish was taken out of the oven.
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• Add port wine and water and wrap the dish thoroughly in aluminum foil. 
• Cook it for 2 hours at 150 degrees Celsius (302 degrees Fahrenheit) in a conventional oven.
• After the two hours, take the dish out and pour most of the liquid and all the vegetables aside. This will be used for the sauce.
• Wrap the oven-safe dish in foil again and let the meat rest while the rest of the dish is prepared.
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• Start by melting your duck fat over low heat in a pot,
• Scrub the Jerusalem artichokes well and dry them thoroughly. Place them in a small oven-safe dish, season with salt, pepper, and sprinkle fresh thyme sprigs over them.
• Pour the fat over the Jerusalem artichokes in the dish, and they should almost be covered. 
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• Moisten a piece of parchment paper and place it over, then add a tightly-fitting lid.
• Bake in the oven (together with the pheasant) at 150 degrees Celsius (302 degrees Fahrenheit) for 50-60 minutes. They should be tender.
• Take them out of the oven and let them cool in the fat. This takes about 1 hour. 
• Cut them in half lengthwise and fry them in a pan.
• They should “just” get a bit of color/crust. They are now ready for serving.
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• Start by soaking your morels in water. Preferably for a couple of hours but at least one hour. This will make them almost as soft and firm as fresh morels.
• When the sauce is to be made, pour all the liquid and vegetables from the oven-safe dish with the pheasant into a saucepan.
• Let it come to a boil and reduce the heat after a few minutes. Use an immersion blender to blend the liquid and vegetables so that you get something that resembles the consistency of sauce. It should be well blended.
• Add the cream and let it simmer for 5-10 minutes.
• Season to taste with salt, pepper, lemon juice, vinegar, and sugar. If it is too sweet due to the vegetables, add a bit of bouillon, for example, a "Fond du Chef - Beef" or a cube (whatever you have).
• If you think you have too many vegetables, then wait to add them bit by bit while you blend the sauce. 
• Add the morels to the sauce about 1 minute before it's ready, so they just need to simmer for a minute.
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• Serve one thigh and one breast per person along with Jerusalem artichokes, morel sauce, fresh blackberries, and pickled red onions.
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