Partridge, sesame tuile and beetroot crémeux

Name: Partridge, sesame tuile and beetroot crémeux
Ingredients: 120 g orange juice; 150 g Melted butter; 60 g Sesame seeds; 0.5 Sambal; 90 g Flour; 240 g Icing sugar; Salt; 1 units.items partridge; 20 units.items pearl onions; 1 beetroot juice; 50 g Olive oil; Goose fat; beet cremeux; parsnip in beurre noisette; goma dressing; puffed beets; salad; vacuum bag

In this autumn dish, we combine the bird with a beet cremeux and a sesame tuile.

The partridge from HANOS is sourced from England, directly from the hunt. The recipes for the beetroot cremeux, parsnip in beurre noisette, and roasted beets can be found at the bottom of this page.

Ingredients

120gorange juice

150gMelted butter

60gSesame seeds

0.5Sambal

90gFlour

240gIcing sugar

Salt

1units.itemspartridge

20units.itemspearl onions

1beetroot juice

50gOlive oil

Goose fat

beet cremeux

parsnip in beurre noisette

goma dressing

puffed beets

salad

vacuum bag

Preparation

Preparation:

Cut the legs from the partridge and confit them for about 5 hours in goose fat.
Cut the partridge and coffre and cook sous-vide at 57°C for 1 hour.
Prepare the kletskop batter and let it rest overnight.
Bake the kletskop in an oven at 180°C, shape the kletskop, and store in a well-sealed container.
Clean the pearl onions, place them in a vacuum bag with the beet juice and olive oil, and vacuum seal.
Cook the onions sous-vide at 85°C for 1 hour.
Cut the roasted beets into brunoise.
Toss the salad with the goma dressing.
Place the kletskop on the salad.
Cut the partridge fillet and pan-fry skin side down until crispy.
Let rest in a holding cabinet.
Slice the partridge fillet.
Fill the kletskop with the confit partridge leg, sliced fillet, red beet, and parsnip.
Place the spiral of beet cremeux next to it.
Cut the onions to the desired size and arrange around the dish.