Partridge Terrine

By Sylvie  

May 4, 2017

Mme Marjorie Maltais, chief consultant and columnist accompanied by M. Marc- André Gauvin, M. Jean-Frédérick Lessard, M. Florian Malvault et M. Yves Marcotte

Directions

METHOD:

1Debone partridges in 3 parts: the breasts (keep the drumstick), the legs and the carcass.

PARTRIDGE TERRINE:

1Debone legs and remove skin. Sear legs till golden brown and deglaze. Ad partridge brown stock and reduce to 1/3. Cool. In meat grinder, grind the pork fat and half of pork meat finely. Then grind the rest of the pork meat coarsely. Mix all ingredients thoroughly. Line a good size Terrine container with slotted casing. Line the bottom of the terrine with the sausage, ad the mixture and then line the sides and the top with sausage slices. Seal with casing and cover. Preheat oven to 350 degrees. Put in oven double boiler and cook to obtain a temperature of 72 degrees F. Refrigerate overnight.

PARTRIDGE BROWN STOCK:

1Braze carcasses in a dutch oven à 400 F degrees for about 45 minutes. At half-time, ad the mirepoix (celery, carrot, onion) and tomato paste. Deglaze with Omerto dry wine. Pour the contents of the dutch oven in large pot, ad garlic and the bouquet garni and cover with 1 litre of water. Let simmer uncovered for 3 to 4 hours. Filter and refrigerate.

TOMATO CONFIT:

1Wash the tomatoes and remove the stems and make a cross-shaped incision and carefully make sure not to reach pulp. Plunge the tomatoes in boiling water for 15 seconds, then with a colander, remove them and plunge them in ice cold water to stop the cooking. Remove skin and slice in two length wise. Remove seeds and pulp with a melon baller in order to keep the exterior part of tomato. Reserve the pulp and seeds. Cover a baking sheet with parchemin paper and arrange tomatoes so the rounded surface is facing up. Season the tomatoes with tomato salt, a splash of olive oil and some garlic. Cook in 275 degree oven 2 hours and a half and turn sides at half-time.

TOMATO WATER:

1In blender, liquefy pulp and tomato insides. Pour into colander lined with cheese cloth and let drip overnight.

BASIL GELLY:

1Blanch basil and fix in cold water. Pat dry the basil. In blender ad tomato water, basil and liquefy. Let drip in a “chinois”. Take 2 tbsp of this mixture and agar-agar. Ad to rest of mixture and bring to a boil for 2 minutes. Pour this on the terrine and let cool down. Refrigerate until fixed.

SWEET & SOUR TOMATO COMPOTE:

1Sweat shallots, ad honey and vinegar, let caramelize and ad the tomato confit.

TOMATO PARTRIDGE JUICE:

1Sweat down tomatoes and deglaze with Omerto wine and the orange juice. Reduce to nothing. Ad juniper berries and wet with stock. Let reduce to one fourth of quantity. Filter, season and thicken with cold cubes of butter.

PARTRIDGE BREASTS:

1Season breast and sear skin side down. Brown other side and cook in oven until internal temperature indicates 77 degrees C or 170 degrees F.

FINISHING:

1Place a thick slice of terrine in a plate. In round mold, place some sweet & sour tomato compote, then ad half a partridge breast. Garnish with a generous quantity of sauce.

Ingredients

Portions: 8

Preparation time: 24 hours

4 partridges from Domaine De Lavoye

Partridge brown stock

1 celery stick

1 carrot

1 small onion

¼ cup of tomato paste

3 garlic cloves

1 bouquet garni

PARTRIDGE TERRINE:

8 partridge legs

1 french shallot finely chopped

¼ cup Dry Omerto wine

1 cup of partridge brown stock

100 g of pork fat

200 g of porc should meat

1 tsp of orange zest

1 tbsp of Triple Sec Liquor

10 hulled roasted almonds

2 finely crushed juniper berries

6 g of salt

2 g of nitrite salt

2 g of sugar

20 slices of « spériféri » sausage from L’artisant Charcutier

Slotted casing

« TOMATO CONFIT »

8 to 10 Italian plum tomatoes

4 thinly sliced garlic cloves

Olive oil

salt

BASIL GELLY:

½ bunch of fresh basil

200 ml of tomato water

1 tsp of agar-agar

SWEET & SOUR TOMATO COMPOTE:

Olive oil

4 french shallots finely sliced

Sliced Tomato Confit

1 Tbsp of honey

2 tbsp of cidar vinegar

Freshly ground salt and pepper

PARTRIDGE OMERTO JUICE:

2 french shallots sliced

½ cup of Omerto wine

Juice of 1 orange

2 Juniper berries

Partridge brown stock butter filtred.

00:00

0 Reviews

All fields are required to submit a review.