Partridge stuffed with pork and chestnut wrapped in Parma ham

Served with braised leg, dauphinoise potato, girolle mushroom, crispy kale, Brussels sprout, burnt onion, cranberry and juniper sauce

INGREDIENTS

Serves 4

4 dressed whole partridge
8 thin slices Parma ham
100g pork mince
4 medium onions
Bunch of thyme
40g chestnuts
4 garlic cloves
6 large potatoes
750ml double cream
1 sprig of rosemary
3 large carrots
2 sticks of celery
25g juniper berries
375ml red wine
100g girolle mushroom
200g Brussels sprouts
100g kale
50g fresh cranberries
Salt and pepper to season


METHOD

  • For the stuffing

    1. Finely dice 1 onion, strip the leaves from 2 large thyme sprigs and roughly chop the chestnuts.

    2. Add these ingredients to the pork mince, season with salt and pepper and mix thoroughly. (Keep approximately 15g chopped chestnuts for garnishing).

  • For the partridge

    1. Spatchcock the partridge by cutting through the backbone from front to back, gently remove the ribcage and any remaining small bones, cut of the wings and legs. Leave the 2 breasts attached to the skin.

    2. Lay cling film onto a kitchen surface and place 2 slices of Parma ham (slightly overlapping) onto the cling film.

    3. Lay 1 flattened partridge onto the Parma ham, lay about a quarter of the stuffing onto the partridge and roll over the Parma ham to form a cylindrical sausage, tie the cling film at each end. (Repeat for the further three partridges).

    4. Place in refrigerator to help form the shape.

    5. Remove the cling film and place in frying pan. Gently sear all-round and then place in oven at 180°C, cook for approximately 20 minutes or until the partridge is completely cooked (be sure not to over-cook).

  • For the accompaniments

    1. Finely dice 1 onion and chop 2 garlic cloves, add to pan with sprig of rosemary. Fry until the onion is soft, add the cream and season with salt and pepper. Simmer for 5 minutes and remove the rosemary.

    2. Peel and thinly slice the potatoes. Place a layer of potato (be sure to overlap the potato) into a baking tray, evenly spread a ladleful of the cream mixture over the layer of potato.

    3. Add a further layer of potato followed by another layer of cream, continue the process with a further 3 or 4 layers. Bake in the oven until the potato is tender.

    4. Peel 2 onions and cut in half. Char under the grill. Place in some of the leg stock and cook in the oven until soft.

    5. Wash the mushrooms thoroughly and gently fry in knob of butter, season to taste.

    6. Peel and half the sprouts, boil in water until tender.

    7. Deep fry the kale at 180oC degrees, remove when spitting stops (take care with spitting) and drain on a paper towel.

    8. Heat the red wine until it starts to thicken. Add the remainder of drained leg stock and reduce further until all water is evaporated and sauce as further thickened.

PRESENTATION

Slice the partridge and discard the ends. Position the potato, leg, mushroom, kale, Brussels and onion according to the photograph. Sprinkle the cranberries and remainder of chopped chestnuts. Finally drizzle the juniper sauce over.

David Murty moved to Suffolk eleven years ago and his impressive CV includes award winning restaurants including The Anchor at Walberswick and Satis House. He’s back in a Two Rosette winning kitchen team and loves being part of “a small operation with a passion for everything we do” he says.