Difficulty:[usr 3]
Flamer then gut the partridges (or ask your poulterer), lift the supremes and thighs separately; Bone the latter, reserve the carcasses. Reserve the offal and sauté in butter. Peel the vegetables and turn the potatoes into olives, cook the carrots and leeks with a drizzle of olive oil, a bay leaf and coarse salt, blanch the turned potatoes and cook them in the oven, set aside. Clean the porcini mushrooms, cut them and sauté them in olive oil, set aside.
Fry the partridge carcasses in olive oil, degrease, add the garnish (carrot+leek+onion+celery in brunoise), and the blanched, seeded tomatoes and sliced, add red wine and cook for about 3 hours. Pass the partridge stock through a strainer, reduce and whisk in butter.
Mix the chicken breast with the cream, add the finely chopped fine herbs, the diced foie gras, the chopped truffle and the offal, season with salt and pepper, walnuts grated nutmeg, mix gently, set aside.
Fill the partridge legs with the stuffing, wrap in a strainer. Bake in the oven at 160°C for 40 minutes, wetting the stuffed legs with a little of the cooking juices, seasoning, frying the partridge supremes with butter.
In the center of a plate, place a supreme and a minced leg of partridge, arrange the turned vegetables and the ceps "ragout", pour the sauce.
This recipe can be prepared in advance, just cook the supremes at the last moment.
