Roasted Kumquat Partridge with Truffle Potatoes
Ingredients
- Ingredients
- 200 milliliters dry white wine
- 100 grams liquid honey
- 4 Cardamom
- 6 Kumquat
- 1 Tbsp Rose water
- 4 small Partridges (ready to cook)
- 3 Tbsps olive oil
- salt
- freshly ground pepper
- 600 grams potatoes
- 100 grams butter
- 20 milliliters Truffle oil
Preparation steps
Preheat oven to 220°C (approximately 425°F). Crush cardamon pods in a mortar. In a pot, combine wine, honey, cardamom and sliced kumquats and bring to a boil. Allow to boil over medium heat until syrupy, then add rose water and simmer a further 2 minutes.
Rinse partridges and pat dry, then brush with oil and season with salt and pepper. Put partridges with breast side down in a roasting pan greased with oil and about 50 ml (approximately 1 2/3 ounces) of hot water. Slide roasting pan into the hot oven and cook for 15 minutes. Then turn the partridges, basting generously with the prepared glaze and cook another 10 minutes. Again brush with the glaze.
Meanwhile, peel the potatoes and cook in salted boiling water for about 25 minutes. Then pour off, let evaporate and process with butter and truffle oil to a puree, season with salt and pepper and keep warm.
The partridges are cooked when stabbing in the leg with a sharp knife and the exiting juice is clear. Brush with glaze, turn on the grill and gently caramelize the skin under the hot grill for about 1 minute. Then let stand for 5 minutes in a warm place.
To serve, arrange the truffled mashed potatoes on plates, put the partridges on top and drizzle with remaining glaze. Serve with blanched green beans (trim beans, blanch in salted boiling water for 8-10 minutes) as desired.
