Serves 4
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- 4 partridge crowns, legs separate
- Salt, pepper, thyme and garlic to cover the partridge legs
- 100g duck fat
- Finely chopped shallot and herbs of your choice
- Plain flour and a beaten egg
- 200g breadcrumbs
- 2 heads of celeriac
- 6 apples
- 1 large gherkin, finely chopped
- 30 capers, finely chopped
- 3 sprigs parsley
- Lemon juice
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 100g cream
- Pinch of five spice
1. The most time consuming part to this is the confit leg “bon-bons”. Cover the legs heavily with a mixture of salt, pepper, thyme and garlic, one hour before cooking. Rinse off and place in duck fat. Cook at 90C for 3-4 hours, or alternatively in a pan on a low heat until the meat falls from the bone. Allow to cool in the fat, and once cooled, take the meat from the bone. Check that it’s free from all bone and shot. Add some finely chopped shallot and herbs and weigh to 40g. Shape in to balls and refrigerate. “Pane” the balls, so flour, egg wash then breadcrumb and cook in a shallow pan or deep fry for service.
2. For the celeriac remoulade, thoroughly mix the mayonnaise, mustard, chopped capers, gherkin, parsley and lemon juice together in a large bowl, with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce. Peel and quarter the celeriac, then, working quickly, finely slice or grate it and stir into the sauce until evenly coated. Leftover trimmings of celeriac can be turned in to a soup.
3. For the apple purée, core the apples, leaving the skin on. Place in a pan with a dash of cream and a pinch of five spice and they will cook out in 30 – 40 minutes on a low to medium heat. When cooked, pass off, blend in a food processor and season with sugar/salt. Add cider if the purée is too thick.
4. To cook the partridge, colour in a pan until golden brown, then place in the oven at 170C / Gas 3 for 6 minutes. Allow to rest for 4 minutes (when plating). Take the breasts off at the last minute.
5. Alternatively, if you’re looking for a decent sauce, wrap the partridge in bacon and seal. Using the same pan, add a glass of red that you’re drinking, reduce, and add some beef or chicken stock (for body), mustard and fresh herbs – banging sauce!
Chef’s tips:
- Leftover partridge? It’s great on a sandwich with some wholegrain mustard and mayo. Keep the bones for a stock or base for a soup the next day.
- Leftover celeriac remoulade will keep in the fridge for up to 2 days, so can be served as a light snack with toasted bread and rocket.