Essential Cuisine
Explore recipes for Roast Partridge Breasts with Dauphinoise Potatoes, filtered by dietary needs and sectors. Find inspiration for your menu today!
Ingredients
- 30ml rapeseed oil
- 20 partridge breasts, trimmed
- Salt and pepper
- 20g unsalted butter
- 100g shallots, finely chopped
- 250ml port
- 750ml tepid water
- 100g Essential Cuisine Premier Veal Jus Concentrate
- 10-20g Essential Cuisine Game Glace (or to your taste)
- 50 cubes of Dauphinoise potatoes
- 1kg celeriac, peeled and cubed, then cooked in Essential Cuisine Chicken Stock and pureed with double cream
- Buttered Savoy cabbage
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