Partridge breast with truffles, Pata Négra and Brussels Sprouts, with Perles de Gascogne walnut oil
Recipe by Chef Pierre Massin
Restaurant “Chai Gourmand”
www.chaigourmand.be
Ingredients for 4 people:
- 4 fillets of partridge
- 200 g of pancetta
- 400 g of poultry livers
- 60 g of strong mustard
- 200 g of cooked foie gras
- 40 g of cognac
- Quince purée – Autumn truffle
- 4 slices of Pata Négra
- 4 slices of bread
- Crushed hazelnuts
- San Carlos “Sherry Vinegar”
- “Perles de Gascogne” Walnut Oil
Preparation:
Partridge:
- Cook the fillets in butter, leaving them pink.
- Toast: sweat the diced pancetta, add the poultry livers and cook on both sides, leaving them pink.
- Leave to cool and mix with the rest of the ingredients.
- Sieve and season to taste.
- Fry the bread in butter until browned.
- Place a fillet of partridge on each slice and cover with stuffing. Cook for 7 – 8 minutes in the oven.
Vinaigrette:
- Mix the meat juices with the San Carlos “Sherry Vinegar” and “Perles de Gascogne” Walnut Oil.
Presentation:
- Place the partridge and toast in the centre of the plate.
- On top of the partridge, place a few fresh truffle slices, a slice of Pata Négra and a few Brussels sprouts leaves.
- Add a small quenelle of quince purée, a few crushed hazelnuts and the vinaigrette made from “Perles de Gascogne” walnut oil and Jerez “Sherry Vinegar”.
Recipe kindly provided by our partner www.olive-net.be.
