Roast pheasant breasts with braised legs in soft spices

This dish encapsulates the advantages of braising and roasting. The legs are gently poached until tender, while the breasts are roasted quickly just before serving. The soft spices are nutmeg, cinnamon, coriander seed and, to a lesser extent, ginger. As there is no heat from chillies, the dish will taste a touch unbalanced unless a few drops of lemon juice or a dash of vinegar are added.