This is Rob Reizevoort's favorite Christmas recipe, All Class Kitchen Art Events
Imagine, in six months or so what ever When all this is over, you will (probably!) have another party. Just because it's possible. Celebrating, partying, eating, drinking, toasting until you fall over, all together. Then you are (probably!) looking for a good company that will arrange everything for you? Like being in the best restaurant ever sit? Then please ring the bell All Class Kitchen Art Events.
We also raised the alarm with Bart with these toppers and inside no time chef Reizevoort shared his favorite Christmas recipe. Mind you: this is quite a mouthful, literally and figuratively: Partridge with duck liver, chestnut cream, cepes jelly, poultry gravy and 100% Cusco chocolate.
Are you looking for more Christmas inspiration? Then take a look here.
Poultry stock
- 0,5 kilo partridge carcasses
- 1,5 liters of water
- 2 garlic clove
- 1 shallot
- 5 grams of salt
- 1 onion
- 1 bay leaf
- 50 grams of leek
- 50 grams of celery
- 2 coriander grains
- 20 grams of celeriac
- 1 sprig of thyme
- 1 sprig of rosemary
Place the chicken carcasses in the water with the salt, bring to the boil and skim off the foam. Add the rest of the bouquet and let it steep for 1 ½ hours, boil and pass through a fine sieve.
Cepes jelly
- 3 dl poultry stock
- 250 grams of dried cepes
- 4 grams of Agar
Heat the stock with the dried cepes and let it steep for 30 minutes. Place in the refrigerator overnight. Strain the stock and boil with the agar the next day. Cool and blend into a smooth gel in the blender. Fill a piping bag.
Cream of chestnuts
- 500 grams of peeled potatoes
- 100 grams of chestnut cream
- 1 dl milk
- 100 grams of butter
Boil the potatoes until done and steam them dry. Squeeze it into puree and mix with the boiled milk with butter and the chestnut cream.
Partridge
Cut the legs loose from the breast carcass. Lightly salt the partridge breast and roll it in the plastic wrap. Cook these in the oven at 62 C for 105 minutes, let cool. Cut the legs apart and cook them in goose fat for 3 hours at 140 C.
Duck liver
Cut a slice of duck liver of 1 cm thickness, approximately 25 grams per person. Salt and pepper it on both sides and flour it lightly. Gently fry on both sides in a frying pan over low heat.
Remove the partridge from the plastic foil and heat a knob of butter in a frying pan. Gently fry the partridge until lightly browned on all sides and place it in an oven at 80 C. (maximum 20 minutes). Place the partridge legs with goose fat until they are hot.
You have also fried the duck liver and put it in the oven as well.
Reduce the poultry stock to 4 dl and season with salt and Tabasco. Thin the stock lightly with potato flour and keep warm. Heat the chestnut cream in a saucepan while stirring continuously and then place it in the oven. Remove the legs from the goose fat and pat them dry with kitchen paper, cut the fillets from the carcass and place them on a preheated plate.
Place a leg diagonally against it, make a nice quenelle from the chestnut cream with 2 spoons and dress it next to the leg. The fried duck liver can be placed on top of this, pipe a few dots of the cepes gel around it.
Pour the poultry stock over the partridge and garnish by grating the chocolate over the dish and placing a sprig of sea fennel and bean blossom on top.
Are you looking for an l here?nicer red wine? Or rather bubbles, then read.
