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Gently Poached Partridge Breast with Chestnuts, Walnuts, Truffle Custard and Mushroom Consommé
Preparation info
- Serves
8
- Difficulty
Complex
Appears in
Published 2010
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
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
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- Gently Poached Partridge Breast with Chestnuts, Walnuts, Truffle Custard and Mushroom Consommé
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