Partridge In A Pear Tree
|Apple cider||1 Cup (16 tbs) (Adjust Quantity As Needed To Cover Partridges)|
|Clarified butter||1 Tablespoon (Adjust Quantity As Needed For Sauteing)|
|Canned chestnut puree||1 Cup (16 tbs), seasoned with salt and white pepper|
|White pepper||To Taste|
|Spinach puree||1 Cup (16 tbs), stabilized with 2 egg yolks (Fresh)|
|Egg yolks||2 (Fresh)|
|Julienned leeks||1⁄4 Cup (4 tbs), deep fried until crisp (Adjust Quantity As Needed)|
|Poached pears||6 Small|
1. In a nonreactive container, arrange partridge breasts, cover with apple cider, cover the container and allow to marinate for about 24 hours.
2. Drain and pat the breasts till well dried.
3. Take a skillet, place on medium heat, add clarified butter and melt it. Add marinated breasts and sauté for about 5 minutes, turning once, till breasts turn tender. Keep warm.
4. Take 6 large dinner plates and warm them.
5. Pour the chestnut puree in the shape of a pear tree trunk and add fork tines to give a bark-like finish.
6. Fill a pastry bag with spinach puree and outline branches of the pear tree.
7. Arrange a partridge breast and pear within the spinach ‘branches’. Top with pear and butter.
8. Garnish the tree trunk base with fried leeks to look like grass.
9. Serve immediately.
1. The plates can be prepared well ahead of serving time. If done, cover and keep aside to retain the warmth.