Red-legged partridge with paprika sauerkraut, potato waffles and jus

Name: Red-legged partridge with paprika sauerkraut, potato waffles and jus
Ingredients: 25 g Knorr Professional spices paprika purée; Salt & pepper; 500 g Sauerkraut; 4 g Knorr Professional corn starch express brown; 30 g Clarified butter; 10 Partridge; 4 g Knorr Professional spices garlic purée; 4 Knorr Professional poultry stock; 60 g Butter; 1 Clove; 1 Bay leaf; 3 Black peppercorns; 415 g Water; 20 g Olive oil; 85 g Knorr 1-2-3 mashed potatoes; 60 g Whole egg; 112 g Flour; 35 g Parmesan cheese; 30 g Grated matured cheese; 4 g Baking powder; 10 Vine leaves in brine

Rosé-seared red-legged partridge with paprika sauerkraut, airy potato waffles, crispy vine leaves and rich poultry jus.

Ingredients

25gKnorr Professional spices paprika purée

Salt & pepper

500gSauerkraut

4gKnorr Professional corn starch express brown

30gClarified butter

10Partridge

4gKnorr Professional spices garlic purée

4Knorr Professional poultry stock

60gButter

1Clove

1Bay leaf

3Black peppercorns

415gWater

20gOlive oil

85gKnorr 1-2-3 mashed potatoes

60gWhole egg

112gFlour

35gParmesan cheese

30gGrated matured cheese

4gBaking powder

10Vine leaves in brine

Preparation

Clean the partridges and season them with salt and pepper.
Pan-sear them to a nice rosé in clarified butter, let them rest and carve.
Degrease the pan and add 2 grams of garlic and 10 grams of paprika.
Add the poultry stock, reduce everything and thicken with cornstarch to make a jus.
For the sauerkraut, put the sauerkraut, butter, bay leaf, clove, 15 grams of paprika purée and black peppercorns in the pan and gently bring to a boil.
Place a lid on the pan and gently cook the sauerkraut for at least 30 minutes.
Remove the clove and bay leaf.
Prepare the mashed potatoes and cool them down.
Mix the cold mashed potatoes with the butter, oil, flour, eggs, cheese, salt, 2 grams of garlic and the baking powder to make a batter.
Bake the batter in a waffle iron.
Dry the vine leaves and fry them crispy at 160°C.
Divide the paprika sauerkraut together with the partridge and waffles over the plates.
Serve with the jus.