Pomme Sautée with Creamed Leeks and Pan Fried Partridge

Sautéed potato slices topped with creamy leeks, pan-fried partridge breasts, and a rich brandy cream sauce.

High Protein Gourmet French Partridge

Estimated Nutrition

Calories

1420.5

kcal / serving

1420.5 kcal total

Carbs

18.6g

per serving

18.6 g total

Fat

128.2g

per serving

128.2 g total

Protein

52.4g

per serving

52.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

100

Double Cream

for the leeks

100

Double Cream

for the sauce

Liquids

Brandy

for de-glazing

Meat

piece

Partridge Breast

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

for frying meat

Vegetables

0.5

piece

Potato

sliced

0.25

piece

Leek

sliced

Method

Heat oil in an ovenproof frying pan and cook sliced potatoes for 20 minutes until golden.

Plate the potatoes topped with leeks and partridge then pour over the brandy sauce.

De-glaze the pan with brandy and stir in the remaining 100ml cream and seasoning.

Remove the partridge from the pan and keep warm.

Heat 5ml olive oil in another pan and fry partridge breasts for 2 minutes on each side.

Melt butter in a saucepan and fry leeks until soft, then stir in 100ml cream and season.