Roast Partridge Recipe

Name: Canoes Roast Partridge Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 whole Partridge; 200 grams Chanterelle mushrooms; 300 grams Corn (fresh or frozen); 100 grams Baby corn; 2 tbs Marjoram (fresh); 100 grams Butter; 2 tbs Olive oil; 2 cloves Garlic (minced); to taste Salt; to taste Black pepper; 200 ml Heavy cream; 200 grams Corn (for puree)

Inspired by Canoe

Time1h 10m

Serves2

Chanterelle + leg pressé, creamed corn, crispy thigh, marjoram, baby corn fondant.

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Ingredients

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Main Ingredients

2 whole Partridge

7.05 oz (200 grams) Chanterelle mushrooms

10.6 oz (300 grams) Corn (fresh or frozen)

3 1/2 oz (100 grams) Baby corn

2 tbs Marjoram (fresh)

3 1/2 oz (100 grams) Butter

2 tbs olive oil

2 cloves Garlic (minced)

to taste Celtic sea salt

to taste black pepper

For the Creamed Corn

7/8 cup (200 ml) Heavy cream

7.05 oz (200 grams) Corn (for puree)

Method

Preparation

Prepare the Partridge

Preheat the oven to 200°C (392°F). Rub the partridge with olive oil, minced garlic, salt, and pepper. Place in a roasting pan.

Roast the Partridge

Roast the partridge for about 25-30 minutes, or until the internal temperature reaches 75°C (165°F). Baste occasionally with the pan juices.

Prepare the Creamed Corn

In a saucepan, combine the corn for puree and heavy cream. Simmer until the corn is tender. Blend until smooth and season with salt.

Sauté Chanterelles

In a skillet, melt some butter and sauté the chanterelle mushrooms until golden brown. Season with salt and marjoram.

Prepare Baby Corn Fondant

In a small pot, cook baby corn in butter and a little water until tender and glazed.

Plating

Serve the Dish

On a plate, place a generous spoonful of creamed corn, top with roasted partridge, and arrange the sautéed chanterelles and baby corn fondant around the dish. Garnish with extra marjoram.