- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 Onion
- 4 Partridge breasts (trimmed, substitute quail breasts)
- 5 Peppercorns
- 1 Bay leaf
- 2 Juniper berries
- 2 Cloves
- 125 milliliters Red wine
- 250 milliliters Chicken broth
- 1 large bunch flat Parsley
- 4 black Walnuts
- 3 tablespoons Balsamic vinegar
- freshly ground pepper
- 75 grams Butter
- 1 Oak leaf lettuce
- 4 Unavailable (or radicchio)
Rinse, trim and coarsely chop soup vegetables. Peel onion and quarter. Saute vegetables and onion with breast bones and spices. Deglaze with red wine and chicken broth and cook for 30 minutes over low heat. Bring to a boil over high heat. Pour through a sieve and collect stock. Rinse parsley, shake dry and pluck off leaves. Cook 2/3 of parsley leaves with a little stock and puree. Blanch remaining parsley leaves and add to puree. Drain walnuts. Season parsley puree with some of the stock, balsamic vinegar, salt and pepper.
Melt half the butter with remaining broth and season with salt and pepper.
Heat remaining butter in a pan and sear partridge breasts on both sides until golden brown. Season with salt and pepper.
Rinse, trim and spin dry lettuce. Cut walnuts into quarters. Spread parsley puree on 4 dinner plates and top with partridge breasts. Baste with butter sauce.
Serve surrounded with lettuce and walnuts.