Roasted Pheasant Stuffed With Fresh Foie Gras

Make the Red Cabbage: Preheat the oven to 300 degrees F.

In a large saucepan or casserole set over moderate heat, cook the cabbage in the butter with salt and pepper to taste, stirring occasionally, for 10 minutes.

Add the red wine and vinegar, bring to a boil, and braise in the oven, covered, stirring occasionally, for 1 3/4 hours. Add the apricots and figs and continue to bake for 15 minutes more.

In a nonstick skillet set over moderately high heat, heat the pan until very hot. Add the foie gras and cook for 1 minute on each side, or until golden brown. Transfer to a plate lined with paper towel to drain.

In a saucepan of boiling salted water, blanch the Savoy cabbage leaves for 2 to 3 minutes, or until limp, and transfer to a bowl of cold water. Drain and pat dry. Wrap the foie gras in the cabbage leaves.

Preheat the oven to 375 degrees F.

Make the Pheasant: In a bowl, combine the truffles, walnuts and 1 stick butter.

Loosen the skin on the pheasants and stuff the butter mixture under the breast skin and under the legs. Stuff the inside of the pheasants with the cabbage-wrapped foie gras. Wrap the birds in the pork fat and bacon and tie with a string.

Roast the pheasants in the oven, basting occasionally, for 35 minutes, or until juices run clear when thighs are pricked. Transfer the pheasants to a serving plate and let stand, loosely covered with foil, for 10 minutes. Reserve cooking juices, skimmed of fat.

In a skillet set over moderately high heat, melt the remaining 2 tablespoons of butter, add the bread cubes and ham, and cook, stirring, until bread is golden.

To serve, remove strings and fat or bacon from pheasants and discard. Transfer pheasants to platter. Spoon cooking juices over pheasants and surround them with bread and ham mixture. Transfer red cabbage to serving bowl and serve separately.