Partridge with Livar blood sausage, sauerkraut, flavours and smells of autumn
Ingredients (for 2 persons)
For one partridge
- Whole partridge on carcass with breast fillet, legs, wings
- 250 g Livar lard
- Bunch of thyme
- 2 cloves of garlic
For the sauce
- Carcass and trimmings of partridge
- Heart and liver of the partridge
- WUPS: Carrot, onion, leek, celery
- Black peppercorns
- White wine
- Poultry stock
- Lemon thyme
For the blood sausage cream
- 200 g Livar blood sausage in plastic
- Vegetable broth
- Xanthana
Other trimmings
- Fried slices of Livar blood sausage;
- Sauerkraut with Livar bacon bits and smoked sausage;
- Nut and seed cracker;
- Cream of celeriac
- Baked mushrooms (powder) from the season;
- Blackberries;
- Puffed buckwheat;
- A few sprigs of chives
- Remove any feathers. Cut the wings and neck off the carcass. Save for the sauce. Also save the heart and liver if present. Then cut off the legs and fillet the breast fillet from the carcass. Put the fillet and legs separately in a vacuum bag and add the Livar lard, thyme and garlic. Pull vacuum and cook the legs for 8 hours sous vide at 56 degrees Celsius. Cook the fillet 2 hours sous vide at 56 degrees Celsius. Remove the skin from the breast fillet and roast the fillet and bolts with a gas burner before dressing for a nice roast flavour. Instead of the gas burner, you could also fry them briefly in the pan or reheat them sous vide.
- Brown the trimmings and carcass of the Partridge in the oven at 200 degrees Celsius for 10 minutes. Brown the WUPS, peppercorns and trimmings in a pan and deglaze with a splash of white wine. Add the stock and reduce to a nice bound thickness. Pass through a sieve and add the heart and liver of the partridge. Blend finely with a hand blender and continue to heat well. Pass through a sieve again. Finally, leave a few sprigs of lemon thyme in the sauce while it cools.
- Soak the black pudding in warm water until it softens. Thin in a blender with vegetable stock and thicken a little with xanthana if necessary. Do not mix too long to avoid shifting. Pack into a piping bag.
- Warm all ingredients and dress with the remaining garnishes on the plate.
Make this dish with...
Livar smoked bacon cubes
€ 6,90
Livar rendered lard
€ 4,20
Livar Limburg baking blood sausage
€ 8,80
Livar smoked sausage
€ 4,60
