PARTRIDGE BON BON RECIPE
IVÁN CERDEÑO
Ingredientes
  • For the partridge cores: 10 partridges, 15 large onions, 1 Granny Smith apple, 1 head of garlic, 1 bunch of thyme, 900 g chicken liver, 700 g cream, 4,000 g stock, 750 g white wine, 1 tablespoon sherry vinegar, 1 tablespoon salt
  • For the cocoa kappa: 10 g Kappa, 1,000 g water, 60 g 70% cocoa powder

Preparation

For the partridge cores:

  • Bleed the partridges in cold water with ice
  • Cut the onions into julienne strips and poach them with the head of garlic and bunch of thyme
  • Brown the partridges and add them to the onion
  • Add the wine, reduce, and once all the alcohol has evaporated, add the stock
  • Add water, if necessary, until the partridges are fully cooked
  • After stewing, split the partridges, the onion, and the broth into three separate sections. Remove the head of garlic and thyme.
  • Bone and break the partridge meat into smaller pieces to mix with the onion. 
  • Strain and reduce the stock to approximately one litre of demi-glace.
  • Then clean the liver and sauté.
  • Dice and sauté the apple.
  • Put all the ingredients together in a bowl, add the cream and cook for a while.
  • Blend in a Thermomix, strain, and store in a cold room overnight.
  • Season with sherry vinegar and salt

For the cocoa kappa:

  • Mix all ingredients well and bring to the boil
  • Temper the kappa heat to between 51º and 55º C.
  • Move the body of the partridges (slightly tempered to maintain the gloss) through twice.

Add truffle roe, diced apple, apple compote, chopped truffle, hazelnut sponge cake and a marigold petal to the snack for an elegant finishing touch.

 

IVÁN CERDEÑO

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