Breast of partridge with shiitake mushroom, baby artichoke, haricot vert and truffle

servings2
50 minutes

Ingredients

Breast of partridge

  • 1 partridge crown, breasts still attached, legs and wings removed
  • oil
  • 1 knob of butter
  • 4 shiitake mushrooms
  • 100g of green beans
  • 100g of Jerusalem artichoke purée, roughly 4 Jerusalem artichokes
  • vegetal powder
  • 1 dash of milk
  • 2 baby globe artichokes
  • olive oil
  • 1 dash of truffle vinaigrette
  • 1 winter truffle, shaved
  • salt
  • black pepper

Method

1
Preheat the oven to 190°C/Gas mark 5. Season the partridge crown and then lightly colour in a little oil and butter, in a hot pan. Then, transfer to the oven and roast for 6-8 minutes. Allow to cool
  • 1 partridge crown
  • oil
  • 1 knob of butter
  • salt
  • black pepper
2
Quarter 2 of the mushrooms and sauté in oil and butter until soft, season well. Slice the remaining mushrooms very thinly and again sauté very quickly in a little oil and butter before transferring onto a cloth
  • 4 shiitake mushrooms
  • oil
  • 1 knob of butter
  • salt
  • black pepper
3
Carve the breasts away from the carcass and remove the skin. Lay the sliced mushrooms on top of the breasts. Trim the edges with a sharp knife and place on a cooling rack
4
Boil the green beans in a pan of water. Let down half of the Jerusalem artichoke purée with a little milk, season and then add a dash of vegetal powder. Bring to the boil and then quickly pour over each breast in one smooth motion
  • 100g of Jerusalem artichoke purée
  • 1 dash of milk
  • vegetal powder
  • salt
  • black pepper
  • 100g of green beans
5
To assemble, place a small amount of purée on each plate, quarter the baby globe artichokes and dress with a little olive oil. Arrange with the green beans, sautéed shitake mushrooms and sliced truffle. Place the partridge breast on top and finish with a dash of truffle vinaigrette
  • 2 baby globe artichokes
  • olive oil
  • 1 dash of truffle vinaigrette
  • 1 winter truffle
  • 50g of Jerusalem artichoke purée