Pickled partridge with pickled vegetables and Forvm Chardonnay (restaurant Capet)

Ingredients
10 Partridges 
3 heads of garlic
3 bay leaves
1g agar agar
Soy sauce
Sesame oil
Forvm Chardonnay vinegar
AOVE Forvm Arbequina
Salt
Pepper

ELABORATION

1. We clean the partridges and mark them on the grill with salt and pepper and a drizzle of olive oil.
2. We vacuum pack them with salt, pepper, crushed garlic, bay leaf and a splash of olive oil.
3. We cook it at low temperature until they are well cooked.
4. We debone the partridges.
5. We mark the bones in the oven. 170ºC for one hour.
6. We prepare a marinade with 2 heads of garlic, eight onions, 6 carrots and 4 leeks. Mark with oil and add the Forvm Chardonnay vinegar.
7. Add the bones, the marinade and water in a pot, and bring to a boil to make a broth.
8. We hydrate the meat of the partridges with this sauce in a roller, and let it texture with agar agar
9. Strain and reduce the bone broth and pickle with soy, Forvm Chardonnay vinegar, sesame oil and Forvm Arbequina AOVE. We reduce until we obtain a sauce.
10. Serve with the pickled vegetables, the partridge roll and the reduced sauce.

Thank you very much for the recipe to xef Armando, from the CAPET restaurant in Barcelona.