Recipe Ideas
Here's a list of recipes offered by the Montagne Coupée Executive Chef Daniel Komarnicki.
 |
Rock partridge, pan fried season mushrooms, foie gras emulsion |
Ingredients:
- 2 partridges (serve one half per person)
- 100 gr chanterelle mushrooms
- 100gr oyster mushrooms
- 100gr shiitake mushrooms
- 100gr blue oyster mushrooms
- 250 ml of demi-glace
- 100ml cream 35%
- 100gr foie gras
Method:
- Bone partridges(spliting legs and plates, season)
- Pan sear rapidly and continue cooking in oven at 325degree,
- 5 min. for plates and 35 min. for legs (legs must be braised in a covered dish to avoid dryness
- Reduce demi-glace and cream to one fourth, blend in processor with foie gras, season; salt, pepper and nutmeg
- Sauté mushrooms in butter, salt, pepper and divide in four plates. Place half partridges over mushrooms and coat witj hot sauce.
Recipes Archives
|
