Red-legged partridge with sauerkraut, potato & smoked sausage foam

Name: Red-legged partridge with sauerkraut, potato & smoked sausage foam
Ingredients: 1 Thyme sprig; 1 Garlic clove; 750 ml Water; 1 Sprig of rosemary; Olive oil; 50 g Salt; 50 g Sugar; Red-legged partridge, whole; 1 Clove; Rosemary; Thyme; Garlic; Bay leaf; 300 g Duck fat; 750 g Partridge legs; 300 ml Sunflower oil; 1 Sprig of rosemary; 2 Thyme sprigs; 2 Garlic cloves; 0.5 units.theelepel Salt; 1 units.items Smoked sausage; 400 ml Chicken stock; 100 ml Cream; 25 g Pro Espuma; Pepper; 500 g Sauerkraut; Salt; 200 ml Chicken stock; 100 ml White wine; 50 g Sugar

Red-legged partridge with confit leg, stewed sauerkraut, potato and smoked sausage foam. Finished with a rich jus.

Ingredients

1Thyme sprig

1Garlic clove

1Sprig of rosemary

Olive oil

Red-legged partridge, whole

750mlWater

50gSalt

50gSugar

1Clove

Rosemary

Thyme

Garlic

Bay leaf

300gDuck fat

750gPartridge legs

300mlSunflower oil

1Sprig of rosemary

2Thyme sprigs

2Garlic cloves

0.5units.theelepelSalt

1units.itemsSmoked sausage

400mlChicken stock

100mlCream

25gPro Espuma

Pepper

Salt

500gSauerkraut

200mlChicken stock

100mlWhite wine

50gSugar

100gBacon

1Bay leaf

2Cloves

Salt and pepper to taste

Potato component

Gravy

Preparation

Cut off the legs of the partridge for the next step.
Place the partridge in a vacuum bag with rosemary, thyme, garlic, and a splash of olive oil.
Vacuum seal the partridge.
Cook sous-vide for 45 minutes at 60°C.
Remove the partridge from the bag and briefly sear the whole carcass.
Then cut the fillets from the carcass.

Mix the water with salt, sugar, clove, rosemary, thyme, garlic and bay leaf.
Prepare the partridge legs by removing the thigh bone.
Place the legs in the brine.
Brine overnight in the refrigerator.
Remove the legs from the brine and pat dry thoroughly.

Briefly sear the partridge legs in a pan.
Place the legs together with duck fat, sunflower oil, thyme, rosemary, garlic and salt in a pan.
Cook for about 2 hours at low temperature, until the legs are soft and tender.
Serve the legs whole with the dish.

Put the chicken stock with the smoked sausage in a pan.
Let the smoked sausage infuse in the stock.
Strain the stock.
Add the cream.
Season with pepper and salt.
Add the Pro Espuma.
Fill a siphon with the mixture and aerate with 1 cartridge.

Rinse the sauerkraut briefly under cold water.
Put the sauerkraut with white wine, chicken stock, sugar, bacon, bay leaf, and clove in a pan.
Let it stew for about 60 minutes with the lid on the pan, on low heat.
Season with pepper and salt.