SCOTTISH PARTRIGE w/FOIE GRAS SABAYON

By BobD

Ingredients

• 4 SERVINGS
• Scottish Red Legged Partridge with Foie Gras Sabayon, Cepes & Apples
• • 4 Wild Scottish Red Legged Partridge
• • 12 oz. Fresh Cepes or Porcini Mushrooms
• • 1 Granny Smith Apple
• • 1/2 cup Celery Leaves
• • Extra Virgin Olive Oil Salt

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

To Prepare the Mushrooms:

Clean the mushrooms with a wet cloth towel and slice each into 4 pieces, lengthwise. Heat a 10” sauté pan on high heat and add 3 tbsp extra virgin olive oil. Add the mushrooms to the pan and season with salt. Cook for 3 minutes, tossing frequently. Remove and allow to cool.

To Prepare the Foie Gras Sabayon

• 4 oz. foie gras (may substitute with frozen foie gras)
• ¼ cup White Port
• ¼ cup Madeira
• ¼ cup Mushroom Stock
• 8 Egg Yolks
• ½ tsp Salt

Combine all ingredients in blender until smooth, then place through a fine strainer. Place in a small sauce pot over low heat. Heat until thick and mousse-like, whisking constantly. Don’t allow to boil.

To Prepare the Partridge:

Preheat the oven to 350 degrees F.
Remove the partridge from the package and pat dry with paper towels. Also insert paper towels into the cavity to soak up any excess blood. Inspect the bird for any feathers that still might be attached and remove with your fingers. Using a knife, remove the wing tips at the second joint. Season the partridge with salt inside and out.
Take a 10” sauté pan over medium heat, adding 2 tbsp of vegetable oil and 4 oz. of butter. When the pan is hot and the butter starts to foam, place the birds in the pan. Rotate them to cook to golden brown on each surface. Place them on their backs, or breast side-up, and place the pan in the oven for 5 minutes. Remove the birds from the pan to a wire rack and let rest for 5 minutes. Save the pan with the oil and butter mixture.

To Plate:
Reheat the pan with the same oil and butter mixture from the partridge. Remove the legs and the breast from each partridge. Cook the legs in the pan for 2 minutes and then the breast, skin side-down, for one minute.

Cut the apples into matchstick shapes and place in a mixing bowl. Reheat the cepes in the oven for 2 minutes and place with the apples and truffles. Add the celery leaves, season with salt and 1 tbsp olive oil and toss.

In the center of each plate, place a spoonful of the foie gras sabayon and then drag your spoon through it to create a “swoosh”. Place the partridge on top of the sabayon and arrange the cepes apple mixture next to the bird.