Inspired by the Quince tree in Saint Remy de Provence

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Pot roasted partridge (or quail) with portebellos and a salsify cream.
4 partridges
1 bay leaf
1 sprig of rosemary
5 fresh sage leaves
4 cloves of garlic
10 black peppercorns
2 tbsp olive oil
2 dl stock
150g portebello mushrooms or of course if you can find them at this time of year Cepes which I ate last night in a restauraunt in Saint Remy and found on the market on Wednesday
This is not Saint Remy but Bonnieux
where the film a year in Provence was made
this is the wine from the vineyard in the film
or a mixture of fresh mushrooms (trompet de mort , pied de mouton etc
To give extra taste a few dried porcini soaked in water for for 30 minutes
3 dl game stock
½ white cabbage
2 tbsp duck fat
6 juniper berries ,
2 apples or quinces
grated rind and juice of one orange
1 glass white wine
Method :
Heat the olive oil in a heavy casserole with the garlic, sage and rosemary for a few minutes. Remove the herbs and set aside.
Fry the partridge on all sides to a golden color and set aside
Add the onions and continue to cook until soft and translucent
Add the herbs to the pan with the peppercorns, pour in the stock and bring to the boil
Place the partridge on top, cover with a lid and bake for 20 to 25 minutes in the oven at 190C
Remove the partridge from the pan cut in half
Fry the mushrooms in a little olive oil sprinkle with salt and pepper
Strain of the fat from the pan, pour in a little red wine and stir well, add the game stock and the mushrooms and allow to simmer until it becomes a creamy sauce, season to taste.
Cut the cabbage into thin pieces, cut first in four and remove the hard core then cut diagonally across into thin slices . Heat the duck fat in a casserole with a thick bottom add the cabbage and fry quickly stirring well, add the rest of the ingredients place the lid on the casserole and leave for 20 minutes on a low heat r stirring from time to time
Serve the partridge on the bed of quickly fried white cabbage
Salsify cream
Peel the salsify, and put immediately into milk to prevent discoloration
Cut into piece of the same size , fry in a little olive oil or butter , sprinkle with black pepper, pour over a little stock and allow to cook , add cream when almost cooked and allow to thicken for a few minutes over a high flame

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