Recipe: Partridge with Cabbage

Name: Perdrix aux choux
Prep time: 25 min
Cook time: 60 min
Total time: 145 min
Yield: 2 portions
Ingredients: 1 belle perdrix plumée flambée assaisonnée a l'intérieur et bridée.; 1 petit chou vert; 1 morceau de jarret fumé artisanal; 2 belles carottes des sables épluchées et taillées en petits futs; 1 navet boule d'or épluché et taillé en quartier; 1 échalote émincée; un peu de fleur de thym 2 feuilles de laurier; Graisse de canard ou saintdoux; sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (8 reviews) Meat

Prep 25 min

Cook 60 min

Rest 1h

Total 2h25

Servings 2 serv.

Ingredients for 2 servings

1 beautiful plucked partridge, singed, seasoned inside and trussed.
1 small green cabbage
1 piece of artisanal smoked knuckle of ham
2 beautiful sand carrots, peeled and cut into small cylinders
1 golden ball turnip, peeled and cut into quarters
1 shallot, sliced
a little thyme flowers 2 bay leaves
Duck fat or lard
salt and freshly ground pepper.

Step-by-step directions

1 In a large casserole, blanch the cabbage leaves and refresh them, then drain.

2 In this casserole pour a good spoonful of duck fat, then roast your partridge on all sides and remove it.

3 In this same casserole arrange a layer of cabbage, salt and pepper, place your partridge and your piece of smoked ham, then in layers the carrot cylinders, golden ball, sliced shallot and cabbage, seasoning as you go, finish with your bay leaves, cover.

4 Heat the oven to 100°C (gas mark 3+).

5 On the stovetop, add liquid to cover (water or stock), then bring to a boil, cover and place in the oven for 4 hours. After this time, turn off the oven and let rest.
Serve in a shallow dish the partridge cut in half (thighs and flanks removed) 2 pieces of ham and your vegetables around it.

Choux Cailles