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Partridge with Jerusalem Artichoke Purée, Caramelised Apple and Chicken Sauce

Pan-seared partridge served with earthy artichoke purée, pickled artichoke discs, crispy kale, sweet caramelised apples, and a rich chicken sauce.

GameAutumnalFine DiningDinner PartyMichelin Star
Estimated Nutrition
Calories
2105.3
kcal / serving
4210.5 kcal total
Carbs
102.3g
per serving
204.5 g total
Fat
166.4g
per serving
332.8 g total
Protein
57.1g
per serving
114.2 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Caster Sugar
100
g
Sugar
for caramel
CondimentsSauces
200
ml
Chardonnay Vinegar
or white wine vinegar
Dairy
100
ml
Double Cream
to finish sauce
150
g
Unsalted Butter
200
ml
Double Cream
for puree
15
g
Butter
knob for partridge
15
g
Butter
knob for garnish
50
g
Butter
for caramelised apple
Fruits
1
piece
Lemon
juice only
1
piece
Granny Smith Apple
cored and cut into rings
Liquids
100
ml
Madeira
300
ml
Chicken Stock
dark chicken stock
1100
ml
Chicken Stock
for poaching
Meat
4
piece
Chicken Wings
2
piece
Partridge Crowns
50
g
Smoked Pancetta
cubed
NutsSeeds
6
sprig
Thyme
1
piece
Garlic
sliced
1
sprig
Thyme
for sauce
1
piece
Garlic
peeled
3
piece
Garlic
left whole
6
sprig
Thyme
for poaching
1
g
Salt
to taste
1
g
Black Pepper
to taste
10
g
Chive
finely chopped
OilsFats
200
ml
Rapeseed Oil
for marinade
1
tbsp
Rapeseed Oil
for sauce
1
tbsp
Rapeseed Oil
for frying partridge
500
ml
Vegetable Oil
for deep frying
1
tbsp
Rapeseed Oil
for garnish
Vegetables
2
piece
Jerusalem Artichoke
thinly sliced
2
piece
Banana Shallot
sliced
30
g
Button Mushroom
sliced
150
g
Celeriac
diced
100
g
Kale
leaves
50
g
Girolle Mushrooms
trimmed

Method

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