Gently Poached Partridge Breast with Chestnuts, Walnuts, Truffle Custard and Mushroom Consommé

Name: Gently Poached Partridge Breast with Chestnuts, Walnuts, Truffle Custard and Mushroom Consommé
Yield: Serves 8
Cuisine: Australia
Ingredients: 24 Fresh Chestnuts; ½ White Celery Stalk (Inner Stalk), Diced; 1 × 40 g (1½ oz) Black Winter Truffle; 16 Fresh Walnuts; 16 Flowering Pea Shoots; Truffle Custards; 3 litres (105 fl oz/12 cups) Chicken Stock; 4 × 500 g (1 lb 2 oz) Partridges; 1 litre (35 fl oz/4 cups) Clarified Butter; 120 g (4¼ oz) Fine Sea Salt; ½ Carrot, Diced; ¼ Brown Onion, Diced

Preparation info

Serves
8

Difficulty
Complex

Appears in

Quay

By Peter Gilmore

Published 2010

About

This is one of my favourite winter dishes where the season for partridge, truffles and chestnuts fortuitously arrives at the same time. The combination of the tender partridge breasts, warm truffle custard, rich chestnut cream and the crunch of walnuts combine as a beautiful textural contrast and a marriage of great flavours.

Ingredients

Truffle Custards
4 × 500 g (1 lb 2 oz)

Oceania
Australia
Sydney
Main course
Soup
Gluten-free
Winter
Wedding/Marriage

Method

Prepare the truffle custards and refrigerate. Prepare the partridges by removing the crowns (the two breasts on the bone) from the legs. Reserve the legs for the glaze. Heat 2 litres (70 fl oz