Partridge Croustillant

Partridge breasts wrapped in spinach, pastry, and potato strings, deep-fried and served with pickled blackberries and carrot purée.

Dinner Gourmet Game Partridge Middle-Eastern

Estimated Nutrition

Calories

805.1

kcal / serving

4830.6 kcal total

Carbs

87.5g

per serving

525 g total

Fat

40.4g

per serving

242.4 g total

Protein

22.6g

per serving

135.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

piece

Feuilles De Brick Pastry

Circles

CondimentsSauces

250

Cider Vinegar

200

Partridge Jus

Or gravy

Dairy

piece

Egg

Free-range, beaten

Unsalted Butter

Fruits

500

Blackberry

Fresh

GrainsCereals

piece

Bread

Circles, fried in lard

Liquids

Carrot Juice

Fresh

Meat

piece

Partridge Breast

Off the bone

NutsSeeds

sprig

Tarragon

Fresh

sprig

Thyme

Fresh

Salt

To taste

Black Pepper

Ground, to taste

tbsp

Tarragon

Fresh, chopped

OilsFats

500

Vegetable Oil

For deep-frying

Vegetables

Ginger

Fresh root

0.5

piece

Red Chilli

500

Carrot

Sliced

450

Spinach

Large-leaf, stalks removed, blanched

piece

Maris Piper Potatoes

Cut into strings using a spiraliser

piece

Shallot

Finely chopped

150

Girolle

Cleaned

150

Chanterelle

Cleaned

piece

Hispi Cabbage

Leaves, cooked and cooled

Method

Cover parcels in potato strings and deep-fry for 3 minutes until golden.

Boil sugar, vinegar, herbs, ginger, and chilli, then cool and infuse with blackberries.

Season partridge breasts, wrap in spinach leaves, then wrap in quarters of brick pastry brushed with egg.

Preheat a deep-fat fryer until it reaches 160°C.

Simmer carrots in carrot juice until soft, then blend, sieve, and season.

Serve parcels sliced in half on cabbage leaves with fried bread, mushrooms, blackberries, jus, and carrot purée.

Sauté shallots and mushrooms in butter, then stir in chopped tarragon.