Perdrix aux Choux

Name: Perdrix aux Choux (Young partridge with cabbage)
Yield: Serves 4
Cuisine: French
Ingredients: 1 kg/2¼ lb green cabbages, quartered and hard core removed; 200 g/7 oz duck fat; 200 g/7 oz carrots; 150 g/5 oz onions; 1 small bouquet garni; 6 garlic cloves, peeled and left whole; 100 g/4 oz garlic sausage; 300 ml/½ pt dry white wine; 4 young partridges; 2 old partridges; 150 g/5 oz salt pork; 100 g/4 oz toulouse sausages; 1 clove; 75 g/3 oz smoked bacon; salt and freshly ground pepper

Young partridge with cabbage

Preparation info

Serves
4

Difficulty
Complex

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

2 old partridges
4 young partridges
200 g/7

Europe
United Kingdom
France
Main course
Mediterranean
Gluten-free
Autumn

Method

Preheat oven to 200°C/400°F/gas 6. Put the old partridges in a roasting pan, smear with 50 g/2 oz duck fat and roast