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Roast and Confit Grey-Legged Partridge, Liver Parfait, Macaroni and Truffle Gratin by Stephen McLaughlin, Head Chef at Andrew Fairlie @ Gleneagles

Posted on: January 20, 2011     |     0 comments

Roast and confit grey-legged partridge

2 plump grey-legged partridge, plucked, drawn and liver reserved

Marinade for confit legs

2 cloves of thinly sliced garlic

Thyme and rosemary

Rock salt

12 juniper berries

8 black peppercorns

Pinch of sugar

Method 

  • Remove the legs from the carcase and marinade for at least 6 hours
  • Wash off the marinade, melt enough duck fat in a pot to cover the legs and add the legs to the warm fat. Cover with a cartouche and (confit) cook very slowly in a low oven until the meat will fall away from the thighbone
  • Cool until manageable by hand then very carefully remove the thighbone and discard it
  • Trim the back from the partridge reserving this for the sauce. Remove the wishbone
  • Season the breast inside and out. Put the crown into an individual vac-pac bag and seal.  Set a water bath to 55°C and cook sous vide for 65 minutes

Liver Parfait

50g partridge livers

100g chicken livers

1 whole egg

120ml clarified butter

30g chopped shallot

1 small garlic clove, crushed

60ml ruby port

30ml Madeira

20ml brandy

Port Glaze

100ml ruby port

1g Gellan F

Method:

  • Sweat the shallot and garlic in a little butter, add the alcohols, cover with a cartouche and cook very slowly until the shallot and garlic is very soft. Allow to cool
  • Bring all the remaining ingredients to room temperature and add to the Thermomix except the clarified butter
  • Set to speed 5 and 70°C. As the blades are turning slowly pour in the butter to emulsify. When mix reaches 70°C hold for 1 minute then sieve into required mould. Chill. Cut and use as required
  • Bring the port to a boil and blend in the Gellan F
  • Whisk back to the boil to activate the Gellan F. Keep warm until needed
  • Cut the parfait to the required shape and dip in to port/gellan mix. Allow port glaze to set and keep warm until needed

Macaroni and Truffle Gratin

500g macaroni

120g unsalted butter

1.5 litres chicken stock

1.5 litres white veal stock

Bouquet garni

Salt and pepper

Truffle Glaze

400ml double cream

100g mascarpone

20g chopped truffle

8 drops white truffle oil

Lemon juice

Salt and pepper

Parmesan cheese

Method:

  • Melt the butter in a large pot; add the pasta and coat in the melted butter
  • Add both stocks and bouquet garni; bring to a boil, season very lightly and simmer for 8 minutes exactly
  • Pour the cooked pasta into a colander over a bowl to retain the cooking liquor
  • Boil the liquor to reduce it to a thick glaze
  • Line a flat tray with greaseproof paper and arrange the pasta in neat straight rows
  • When all the pasta is arranged napé it with the reduced cooking liquor and then chill.
  • When glaze is set firm, flip it over and repeat process on other side. Chill again until firm
  • Cut to required size and shape
  • Gently boil the cream and reduce it by 2/3 whisk in the mascarpone then reduce it by half
  • Fold in the chopped truffle, truffle oil, a few drops of lemon juice and correct the seasoning
  • Carefully spoon a little of the truffle cream over each portion of pasta then grate parmesan cheese over the top to create a fine layer.
  • To serve, gratinate under a very hot pre-heated grill

 

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