Recipes
Carruades de Lafite
And Partridge with winter vegetables
Ingredients
- 2 partridges
- 50 g duck foie gras
- 1 thin slice of ham
- 20 g of beef marrow
- Duck fat
- 1 green cabbage
- 200 g Chinese artichokes
- 400 g pumpkin
- 1 small shallot
- 2 cloves of garlic
- 50 g butter
- 2 egg yolks
- 2 tablespoons of mascarpone
- 50 g grated parmesan
- ¼ bunch of chervil
- 600 ml thickened brown veal stock
- 100 ml chicken stock
For 4 persons Preparation time: 2h15
- Singe and bone the partridges, keeping the bones.
- Remove the greenest cabbage leaves, wash, blanch in salted water and then refresh them.
- Finely slice and blanch the cabbage heart.
- Peel the pumpkin, cut it into cubes and cook it gently in a covered pan with some duck fat.
- Roast the partridge carcasses in the oven with a little oil and the cloves of garlic.
- When they have browned, drain them, put them in a saucepan with 20 g of butter and two slices of shallot, sweat together and then add the veal stock and reduce by two thirds.
- Dry out the pumpkin; add the egg yolks, the mascarpone and the grated parmesan. Put the mixture into small buttered ramekins and cook in a bain-marie in the oven at 130°C for forty-five minutes.
- Cut the marrow and foie gras into cubes, fry and then drain them. Use this fat to sweat the chopped shallot and the ham cut into thin strips (julienne), and then add the seasoned cabbage.
- Wrap this mixture in the blanched leaves to make little stuffed cabbages; reheat them in a steamer at the last minute.
- Wash and blanch the Chinese artichokes. Heat the butter until foaming, add the artichokes and then the chicken stock, reduce and add the chopped chervil.
- Cook the partridges and accompany with a stuffed cabbage, a pumpkin flan, a few Chinese artichokes and some of the sauce.
