Partridge, polenta and truffle
Ingredients
Instructions
- 4 Partridges gutted (and bridled)
- 30 g Smoked breast
- 100g thin polenta
- 1 Kale
- 1 onion
- 1 garlic clove
- 60 g Truffle
- 0.25 Bunch of flat-leaf parsley
- 2 sprigs of thyme
- 1 bay leaf
- 1 liter whole milk
- 100g Butter
- 1 tbsp. tablespoons Oil
- 2 tbsp. tablespoons fresh cream
- 1 chicken stock cube
- Salt
- Pepper
- Cook the polenta in boiling salted milk, stirring according to the packet instructions. Add 50 g of butter, the chopped truffle and the chopped parsley. Put the preparation in circles of 6 cm in diameter. Book.
- Wash the cabbage leaves, cut the heart into four and blanch the greenest leaves for 3 mins and the heart for 5 mins.
- Drain.
- Brown the peeled and chopped onion and garlic, the bacon bits, the thyme and the bay leaf for 5 minutes in butter. Add the heart of the shredded cabbage and cook for 5 minutes. Add cream and cook until smooth. Book cool.
- Brown the partridges in a frying pan with the oil then bake them for 10 mins. 6 (180°C). Leave to rest for 20 mins. Remove the thighs, cut them into cubes and add them to the cabbage mixture. Roll everything in cabbage leaves like spring rolls.
- Brown the polenta in the pan with butter for 6 minutes on each side.
- Brown the carcasses in the baking dish, deglaze with 25 cl of water and the chicken broth. Reduce by half.
- Steam the cabbage nems for 10 minutes. Raise the supremes and heat them skin side down in butter. Salt, pepper. Pass the juice through a sieve and add a knob of butter.
- Arrange the supremes, polenta and cabbage spring rolls on the plates. Drizzle with sauce and serve immediately.
Partridge, polenta and truffle
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