Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup

Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup
  • 8 servings
  • 0:55 Preparation
  • 0:55 Cooking
  • 1:50 Total Time

Ingredients

Add all
  • 1

    shallot, chopped

  • butter as needed

  • 0.500

    garlic clove

  • 3

    prunes, pitted and chopped

  • 3/4 tsp.
    (3 mL)

    chopped parsley

  • 3/4 tsp.
    (3 mL)

    chopped thyme

  • Salt and pepper to taste

  • lemon juice to taste

  • 1/4 cup
    (60 mL)

    chopped walnuts

  • 3 oz
    (75 g)

    ground chicken

  • 3 oz
    (75 g)

    ground pork

  • 2

    partridges

  • gravy :

  • 1/4 cup
    (60 mL)

    olive oil

  • 1

    celery

  • 1

    medium medium carrots, thinly sliced

  • 1

    onion

  • mashed potatoes:

  • 6

    medium potatoes, peeled

  • 1/2 cup
    (125 mL)

    35% m.f. cream

  • 1 Tbsp.
    (15 g)

    butter

  • 3 oz
    (100 g)

    alfred le fermier cheese, diced

  • apple sauce:

  • 2

    apples

  • fresh-squeezed lemon juice to taste

  • 2

    star anise

  • raw fruit ketchup

  • 1

    celery

  • 1

    pear, peeled and diced

  • 2

    tomatoes peeled, seeded and diced

  • 1 tsp.
    (5 mL)

    honey

  • 2 tsp.
    (10 mL)

    white wine vinegar

  • crushed cinnamon and chilli peppers to taste

  • brussels sprouts:

  • 3/4 lb
    (400 g)

    brussel sprouts

  • extra virgin olive oil as needed

  • 1/4 cup
    (60 mL)

    nuts

Preparation

In a skillet, sweat shallot in butter.

In a bowl, combine shallot, garlic, prunes, ground chicken, ground pork, walnuts, herbs, salt, pepper and lemon juice.

Brown a bit of stuffing to adjust seasoning.

Preheat oven to 350°F (180°C).

Cut partridges along backbone and debone. Save the bones.

Stuff and tie partridges. Roast for 30 minutes.

Gravy: In a saucepan, brown partridge bones in oil. Add celery, carrot and onion. Cook over very low heat for 1 hour.

Mashed potatoes: Cook potatoes in cold water, salted as soon as it comes to a boil. Drain. Using a food mill, mash potatoes. Add cream, butter and cheese. Season and set aside.

Applesauce: Peel and cut up apples. Cook them in a pan with a little water, lemon juice and 2 star anise.

Purée them with a food mill. Set aside.

Raw fruit ketchup: Combine celery, pear and tomatoes, honey, vinegar and spices. Set aside.

Brussels sprouts: Remove tough outer leaves and thinly slice sprouts. Pan-fry in olive oil for 5 minutes. Add nuts.

Presentation: Remove string from partridges. Lay birds over mashed potatoes and Brussels sprouts. Accompany with fruit ketchup, apple sauce and partridge gravy.

Brigitte Laquerre

Source: Émission Les Chefs