Method

• 1.
  Cut potatoes into wedges. Place in a pan of boiling salted water and cook for 2-3 minutes until just tender. Drain well.
• 2.
  Heat butter and 1 tablespoon of olive oil in a heavy-based frypan over medium-high heat. Cook potato for 2-3 minutes until golden brown. Season, remove from the pan and keep warm.

• 3.
  Brush the pheasant on both sides with the remaining olive oil and season with salt and pepper. Heat the cleaned frypan over high heat. Add the pheasant, skin-side down, and sear briefly for 2-3 minutes on both sides until they have taken on a good colour. Reduce the heat to medium, cover and cook gently for 3-4 minutes on each side until just cooked through. Place on a plate, cover and leave to rest for 5 minutes.
• 4.
  For dressing, place eschalot and garlic into the same pan and fry for just a few seconds over medium heat, then add the vinegar and scrape all the caramelised juices from the base of the pan with a wooden spoon to deglaze the pan. Pour mixture into a small bowl and whisk in the oils, chives, 1/2 teaspoon salt and some black pepper. Lift the pheasant breasts onto a board and carve each one diagonally across into thin slices.
• 5.
  To assemble, place a few watercress sprigs and onion slices on 4 plates. Add a few slices of pheasant and potatoes. Scatter over more watercress and onion, drizzle with dressing and sprinkle with extra chives. Serve immediately.