510 Restaurant's Roasted Partridge with Glazed Carrots, Creamed Leeks and Champagne Sauce

By akselden

Ingredients

• 6 tbsp. butter divided
• 2 partridges, cleaned
• Salt and pepper to taste
• 4 medium carrots
• 2 leeks
• 3 tbsp. water
• 3 tbsp. heavy cream
• 1 1/2 tbsp. Champagne
• 1/2 cup veal or game stock

Preparation

Step 1

Melt 2 tablespoons butter in oven proof pan and add partridges. Salt and pepper to taste.

Cook gently over medium heat, turning birds. to brown evenly. Pour off butter and baste birds with 2 more tablespoons of the butter. Finish cooking partridges in a 400 degree oven about 1 hour or until cooked through.

Meanwhile, slice carrots on diagonal. Place carrots in saute pan; saute in 1/2 tablespoon butter over medium heat for a few minutes; Add 1/2 tablespoons water; cook covered until glazed. Slice leeks thinly on diagonal. Place in saute pan with 1/2 tablespoon butter; saute for a few minutes. Add 1/2 tablespoon water, cover, and cook until water evaporates. Add cream; continue cooking until cream thickens and coats leeks.

Remove partridge from oven to warm plate. and split birds in half; remove breasts and legs. Put carcass back in pan. Add Champagne and bring to a boil,scraping bottom of pan. Add stock and continue to. Boil. While stirring in remaining 1 tablespoon butter. Strain. Add salt and pepper if needed.

Arrange carrots on top half of plate and leeks in center of plate. Then place partridge. Breast and leg on leeks; pour sauce around plate.