Partridge is one of the healthiest meats being very low in fat and cholesterol, containing no saturated fatty acids, and also high in iron, selenium and zinc. The meat is known for its distinct flavour that comes from being harvested from natural landscapes such as The Yorkshire Dales.
Which is why the Blue Lion chef Jon Appleby showed Middlesbrough College trainees that partridge is just as easy to cook as chicken!
The Blue Lion is in East Witton near Leyburn, and is famous for its game dishes
Roast crown of Braithwaite Moor partridge with confit leg bon bon, sweet potato, liquorice infused blackberries and bee pollen Recipe
By November 23, 2018Published:
Partridge is one of the healthiest meats being very low in fat and cholesterol, containing no saturated fatty acids, and also high in …
- 4 partridge
- 1 jar duck fat
- 3 sweet potatoes
- 12 blackberries
- 150 grams sugar
- 250 ml water
- 2 liquorice sticks
- 1 star anise
- 25 ml pernod
- 5 eggs
- 150 grams breadcrumbs
- 12 nasturtium leaves
- 50 grams bee pollen
- 20 grams clear (runny) honey
- 1 fresh strip of orange peel
- 2 litres chicken stock
- 100 ml maderia
- 1 shallot
- The bird
Take a sharp knife and take off the legs of the partridge. Cut the spine off and any excess offal that might still be on the crown. Place the partridge crown breast side down in a medium heat pan until golden brown. Then turn onto its back and place in the oven for 9 minutes. Once cooked, take out of the oven and baste the crown in the pan collar side down for at least 5 minutes
- The leg bons bons
Take the legs and confit in duck fat for 90 mins at 135°C. Once cooked, remove from the duck fat. When cool enough to handle, pick the meat off the bone. Finely dice the shallot, pick 1 sprig of thyme and sweat off. Roughly chop the leg meat and mix with the shallots and thyme. Season the mix to taste and make into 15-20g balls. Set in the fridge.
Once cooled, roll in flour then beaten egg and finally, in breadcrumbs. Set back in the fridge.
- The sweet potato
Peel the sweet potato and cut into 1 inch cubes. We use cocotte sweet potatoes, which are in a small turned shape similar to a long thin barrel. A little bit more skill is needed but the more adventurous cook will surely master it in no time and it is a great addition to my dish. Cook the potatoes in salted water with a knob of butter till tender, then cool and set to the side
- Liquorice infused Blackberries
Take the sugar and water and put into a saucepan. Add the liquorice, star anise and pernod and bring to the boil. Take off the heat and set to the side once at room temperature. Add the blackberries and infuse for at least 2 hours. Don’t put the blackberries in too early because they will cook and go too soft.
- The Sauce
Reduce 200ml of red wine and 100ml of madeira by half and add the chicken stock. Once well reduced and once it coats the back of the spoon, add the honey and orange peel and infuse for 5 minutes
- The Plate up
Trim the back of the crown so it sits flat and place on the plate. Colour the sweet potatoes in foaming butter until golden brown. Arrange the sweet potatoes and blackberries around the partridge crown. Deep-fry the bon bon till golden brown and place next to the partridge crown. Drizzle the sauce on and around the bird and finish with a fair sprinkling of bee pollen. Garnish with micro shoot or seasoned edible leaves