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Roast partridge with a Gewürztraminer wine sauce.
Serves 4
Ingredients
4 partridges oven ready and trussed
Braised chicory
Quince purée
Toasted walnuts
Gewürztraminer sauce
200g wild mushrooms prepared and washed
Braised chicory
4 large chicory
1 litre chicken stock
1 large onion
50g butter
20g sugar
15g salt
Bouquet garni (celery stalk, parsley stalk, thyme, leek and bay leaf bound with string)
Method
1 Sweat the onion in the butter with the salt, but do not colour. Add the chicken stock and bouquet garni. Now add the chicory and bring to the boil.
2 Cover with some aluminium foil and place into a pre-heated oven at 180 degrees C for about 30 minutes until tender and soft. Once cooked remove from the oven and leave to cool.
To finish
100g smoked lardons, finely sliced
50g garlic purée
20g butter
3 Drain the braised chicory from the cooking juices, slice into thin strips and drain off any excess water. In a saucepan sweat off the lardons in the butter, add the sliced chicory and fry until dry. Once the chicory is dry add the garlic purée and season with salt and pepper.
Quince purée
100g sugar
500ml water
40g butter
Juice of half a lemon
500g quince, peeled, core removed and chopped
4 Mix the sugar, water, butter and lemon juice in a saucepan, add the prepared quince and bring to the boil. Reduce to a simmer and cook until soft. Strain off and save the liquid and liquidize to a smooth purée in a blender, then pass through a fine sieve and adjust texture using the cooking liquid. Season and place in a piping bag.
Gewürztraminer sauce
250g partridge carcases
25g shallots, finely sliced
125g button mushroom, finely sliced
500ml chicken stock
500ml veal glace
50ml cream
50ml vegetable oil
25g butter
375ml Gewürztraminer wine
2 sprigs of thyme
1 bay leaf
10 white peppercorns
Pinch of salt
5 Heat the oil in a roasting tray, add the carcases and then the butter and lightly colour. Add the shallots and sweat without colouring, then add the sliced mushrooms and sweat until slippery. Add the Gewürztraminer wine and reduce by half. Now add the chicken stock, veal glace, cream, thyme, bay leaf, peppercorns and a pinch of salt. Bring to the boil, lightly skim off any scum and reduce to a simmer, cook for 45 minutes and then pass through a colander then through a fine sieve. Reduce to sauce consistency then pass finally through muslin cloth and correct the seasoning.
Toasted walnuts
6 Place a handful of walnuts in a saucepan and cover with half water and milk. Bring to the boil and leave them to rest (10 minutes). Peel using a small knife and toast in the oven with a knob of butter.
7 Season and roast off the partridge in pre-heated oven at 200 degrees C for 8 minutes and then remove from the oven and leave to stand for a further 16 minutes. Now remove the legs and breast keeping the carcase for your sauce.
8 In a frying pan heat some butter and place the partridge legs and breast skin side down and colour until golden brown then seal the flesh side briefly before removing. Meanwhile pan-fry the wild mushrooms in a little butter with salt and pepper, reheat the braised chicory and warm through the quince purée in a microwave for a few seconds. Place some chicory in the middle of the plate in a ring, pipe some quince purée onto the plate or around the edge and then sprinkle the mushrooms around with the toasted walnuts. Place the partridge breast on top of the chicory and then the legs to the sides. Add the Gewürztraminer sauce and serve.
Enjoy!
Serves 4
Ingredients
4 partridges oven ready and trussed
Braised chicory
Quince purée
Toasted walnuts
Gewürztraminer sauce
200g wild mushrooms prepared and washed
Braised chicory
4 large chicory
1 litre chicken stock
1 large onion
50g butter
20g sugar
15g salt
Bouquet garni (celery stalk, parsley stalk, thyme, leek and bay leaf bound with string)
Method
1 Sweat the onion in the butter with the salt, but do not colour. Add the chicken stock and bouquet garni. Now add the chicory and bring to the boil.
2 Cover with some aluminium foil and place into a pre-heated oven at 180 degrees C for about 30 minutes until tender and soft. Once cooked remove from the oven and leave to cool.
To finish
100g smoked lardons, finely sliced
50g garlic purée
20g butter
3 Drain the braised chicory from the cooking juices, slice into thin strips and drain off any excess water. In a saucepan sweat off the lardons in the butter, add the sliced chicory and fry until dry. Once the chicory is dry add the garlic purée and season with salt and pepper.
Quince purée
100g sugar
500ml water
40g butter
Juice of half a lemon
500g quince, peeled, core removed and chopped
4 Mix the sugar, water, butter and lemon juice in a saucepan, add the prepared quince and bring to the boil. Reduce to a simmer and cook until soft. Strain off and save the liquid and liquidize to a smooth purée in a blender, then pass through a fine sieve and adjust texture using the cooking liquid. Season and place in a piping bag.
Gewürztraminer sauce
250g partridge carcases
25g shallots, finely sliced
125g button mushroom, finely sliced
500ml chicken stock
500ml veal glace
50ml cream
50ml vegetable oil
25g butter
375ml Gewürztraminer wine
2 sprigs of thyme
1 bay leaf
10 white peppercorns
Pinch of salt
5 Heat the oil in a roasting tray, add the carcases and then the butter and lightly colour. Add the shallots and sweat without colouring, then add the sliced mushrooms and sweat until slippery. Add the Gewürztraminer wine and reduce by half. Now add the chicken stock, veal glace, cream, thyme, bay leaf, peppercorns and a pinch of salt. Bring to the boil, lightly skim off any scum and reduce to a simmer, cook for 45 minutes and then pass through a colander then through a fine sieve. Reduce to sauce consistency then pass finally through muslin cloth and correct the seasoning.
Toasted walnuts
6 Place a handful of walnuts in a saucepan and cover with half water and milk. Bring to the boil and leave them to rest (10 minutes). Peel using a small knife and toast in the oven with a knob of butter.
7 Season and roast off the partridge in pre-heated oven at 200 degrees C for 8 minutes and then remove from the oven and leave to stand for a further 16 minutes. Now remove the legs and breast keeping the carcase for your sauce.
8 In a frying pan heat some butter and place the partridge legs and breast skin side down and colour until golden brown then seal the flesh side briefly before removing. Meanwhile pan-fry the wild mushrooms in a little butter with salt and pepper, reheat the braised chicory and warm through the quince purée in a microwave for a few seconds. Place some chicory in the middle of the plate in a ring, pipe some quince purée onto the plate or around the edge and then sprinkle the mushrooms around with the toasted walnuts. Place the partridge breast on top of the chicory and then the legs to the sides. Add the Gewürztraminer sauce and serve.
Enjoy!
