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.