Name: Perdrix, choux au lard fumé
Yield: Serves 4
Cuisine: French
Ingredients: 4 young partridges, cleaned; 200 ml (7 fl oz/1 scant cup) hot chicken stock (broth); 150 g (5½ oz/⅔ cup) celeriac (celery root), cut into 7 cm (2¾ in) batons; 100 ml (3½ fl oz/⅓ cup) dry white wine; 1 carrot, finely chopped; salt and pepper; 1 Savoy cabbage (about 1.5 kg/3 lb 3 oz), dark outer leaves removed, cored and cut into 5 mm (¼ in) slices; 5–6 tbsp vegetable oil; 150 g (5½ oz/⅔ cup) carrots, cut into 7 cm (2¾ in) batons; 4 garlic cloves, crushed; 150 g (5½ oz) smoked streaky (fat Canadian) bacon, cut into lardons; 25 g (scant 1 oz/1½ tbsp) duck fat; 100 g (3½ oz/⅓ cup) unsalted butter; 100 ml (3½ fl oz/⅓ cup) double (heavy) cream; 1 celery stick, finely chopped; 1 onion, finely chopped (minced)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

In the UK there are two kinds of partridge: the native grey-legged partridge, which is completely wild; and the red-legged partridge, which was originally brought here from Europe and is now farmed for release. I prefer grey partridge. Though generally smaller, the young birds’ flesh is tender and has a stronger flavour.