Roasted Partridge Breast on Chestnut-Pear Sauce

Rating: 2.63 / 5.00 (8 Votes)

Total time: 45 min



in the kitchen stove form. Cut the carrots, celery, sweet potato and leek into narrow strips, turn them briefly in flour on the other side and fry them in hot oil.

Caramelize sugar with butter and calvados and warm the chestnuts in it. Reduce whipping cream with a stock cube, diced shallots and white wine to a sauce and then add the chestnuts.

Put the partridge on a plate, pour the chestnut sauce over it and place the fried vegetables next to it.

Auslese Classico Superiore from Trentino, Italy.

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