Stewed partridge breast
Instructions
Rinse breasts under tap water and dry with a cloth.
Peel all the vegetables and reduce it in very fine brunoise.
Melt the butter in a large pan and saucepan over high heat, breasts already sprinkled with salt and pepper, leaving the skin in contact with the bottom of the bowl.
Add the vegetable brunoise, FRY all together for a few minutes, then pour into the pan of Fund poultry and meat cooking courses (12-15 minutes) to moderate heat.
At the end add the cream, simmer for a few minutes, then sprinkle the preparation with Tarragon and vinegar.
Serve the Partridge breasts with their cooking and a side of boiled potatoes.
Ingredients and dosing for 2 persons
- 4 partridge breasts (70 g each)
- 10 g of butter
- Salt
- White pepper
- For the sauce:
- 30 g of shallots
- 40 g of leek
- 60 g of carrots
- 40 g of celeriac
- 10 cl of clear fund poultry
- 10 cl of cream
- 1 teaspoon of chopped tarragon
- Few drops of white wine vinegar