Ingredients Jump to Instructions ↓

  1. 4 Wild Scottish Red Legged Partridge

  2. 12 oz. fresh cepes mushrooms

  3. 1 granny smith apple

  4. 1/2 cup celery leaves

  5. 1 oz. fresh black winter truffle

  6. 3 tbsp. Extra virgin olive oil

  7. 2 tbsp. vegetable oil Salt Foie Gras Sabayon

  8. 4 oz. foie gras pieces

  9. 1/4 cup White Port

  10. 1/4 cup Madeira

  11. 1/4 cup mushroom stock

  12. 8 egg yolks

  13. 1/2 tsp. salt

  14. 4 oz. butter

Instructions Jump to Ingredients ↑

  1. Mushrooms: 1. Clean the mushrooms with a wet cloth towel. Slice each into 4 pieces, lengthwise. Heat a 10" saut pan on high heat and add the olive oil.

  2. Add the mushrooms to the pan and season with salt. Cook for 3 minutes, tossing frequently. Remove and allow to cool. Foie Gras Sabayon: 1. Bring the Port and the Madeira to a rapid boil. Cool over ice.

  3. Combine with remaining ingredients in blender until smooth. Pass through a fine strainer.

  4. Place in a small sauce pot over low heat. Heat until thick and mousse-like, whisking constantly. Do not allow to boil. Scottish Red Legged Partridge: 1. Preheat the oven to 350 F.

  5. Remove the partridge from the package and pat dry with paper towels. Also insert paper towels into the cavity to soak up any excess blood. Inspect the bird for any feathers that still might be attached and remove with your fingers.

  6. Remove the wing tips at the second joint, using a knife. Season the partridge with salt inside and out.

  7. Take a 10" saut pan on medium heat, add the vegetable oil and butter. Once the pan is hot and the butter starts to foam, place the birds in the pan.

  8. Rotate them to cook to golden brown on each surface. Place them on their backs, or breast side-up, and place the pan in the oven for 5 minutes. Remove the birds from the pan to a wire rack and let rest for 5 minutes. Save the pan with the oil and butter mixture.

  9. Reheat the pan with the same oil and butter mixture from the partridge. Remove the legs and the breast from each partridge. Cook the legs in the pan for 2 minutes and then the breast, skin side-down, for one minute.

  10. Cut the apples into matchstick like slices and place in a mixing bowl. Shave the truffles paper-thin and place with the apples. Reheat the cepes in the oven for 2 minutes and place with the apples and truffles.

  11. Add the celery leaves, season with salt and 1 tablespoon extra virgin olive oil and toss. In the center of each plate, place a spoonful of the foie gras sabayon and then drag your spoon through it to create a large smear.

  12. Place the partridge on top of the sabayon and arrange the cepes apple truffle mixture next to the bird. Recipe courtesy of D'Artagnan<


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