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> Roasted partridges with endives and mildly spicy caramel |
| For 4 people... |
4 partridges
100 g. of fresh butter
8 endives
40 g. of carrots
40 g. of shallots
Salt, pepper
5 cl. of balsamic vinegar
20 g. of sugar
4 g. of mixed ground spices
(star anise, liquorice, ginger, cinnamon, curry)
1 dl. of Marc de Loire |
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- Pluck, singe and clean out the partridges, add salt, pepper and butter.
- Roast in the oven for 12 minutes (baste as it bakes). Keep somewhere warm.
- Thin out the leaves of the chicories.
- In a pan, heat water with 20 g of butter, salt and 10 g of sugar.
- Add the endive leaves and steam them, covered, for 15 minutes.
- Put aside.
- Take off the legs and fillets of the partridges, crush the carcasses, sweat them in the pan and take off the fat.
- Add the shopped carotts and shallots, then deglaze with the Marc de Loire.
- Reduce and add 2 dl of water and reduce again by half.
- In a small pan, make a light caramel with the balsamic vinegar, 10 g. of sugar and the mixed spices.
- Add the caramel to the bottom of the sauce, strain then cook it with the butter.
- Add salt and pepper.
- Present elegantly on the plates following your inspiration. Serve hot.
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LE RELAIS DE BRACIEUX
1, avenue de Chambord - 41250 BRACIEUX - FRANCE
Phone: +33(0)2 54 46 41 22
www.relaisdebracieux.com |
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