Ontario Partridge Ballotine
“One of the unique dishes we are having on the upcoming event is Ontario Partridge Ballotine which is a French term stand for a deboned thigh or can be described as roulade, the leg of the bird will be deboned and transformed into a stuffing for the partridge breast.” – Chef Adi
We are thrilled to be taking part in Whistler’s annual Food & Drink Festival – Cornucopia once again this year on November 17, 2023. Howard Soon, our Master Winemaker, will host this iconic dinner at Fairmont Chateau Whistler, where we will sip and savour our way through a five-course dinner, perfectly paired with our Vanessa Vineyard wines. In honour of Cornucopia and the harvest season that is upon us, Chef Adi Anas from Fairmont’s The Grill Room has shared a recipe that will be featured at the dinner.
Step 1 – Partridge Stuffing
200g partridge leg
55g double cream
150g black trumpet
30g confit shallot
10g confit garlic
1 whole egg
Put the deboned partridge leg, double cream, salt + pepper into a food processor, and blend till it’s smooth, pass it through a fine mesh sieve then add the rest of the ingredients.
Cut the mushrooms into small cubes, and fry them in a hot pan with some olive oil, salt and pepper, for about 1-2 minutes. Cool them down, and add them to the chicken paste made earlier.
Lay some plastic wrap film on the table, and with the help of a piping bag apply the partridge mix into in between the partridge breast and roll it as tight as you can, and seal with aluminum foil.
Cook the 60 minutes at 65 degrees in sous vide.
Let it rest for 10 minutes then pan- seared with butter until its golden, serve with preserved BC apricot, braised red endive and partridge jus.