Partridge breast with truffles, Pata Négra and Brussels Sprouts, with Perles de Gascogne walnut oil

Recipe by Chef Pierre Massin
Restaurant “Chai Gourmand”

Recipe by the Belgian chef Pierre Massin, with partridge breast and Perles de Gascogne walnut oil

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



  1. Cook the fillets in butter, leaving them pink.
  2. Toast: sweat the diced pancetta, add the poultry livers and cook on both sides, leaving them pink.
  3. Leave to cool and mix with the rest of the ingredients.
  4. Sieve and season to taste.
  5. Fry the bread in butter until browned.
  6. Place a fillet of partridge on each slice and cover with stuffing. Cook for 7 – 8 minutes in the oven.


  1. Mix the meat juices with the San Carlos “Sherry Vinegar” and “Perles de Gascogne” Walnut Oil.


  1. Place the partridge and toast in the centre of the plate.
  2. On top of the partridge, place a few fresh truffle slices, a slice of Pata Négra and a few Brussels sprouts leaves.
  3. 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