Time: 8 hours
2 whole partridges, offal removed
2 tbls rock salt
2 sprigs thyme
3 cloves garlic, crushed
500g goose fat
1 tbls rapeseed oil
250g winter chanterelles
1 or 2 fresh wiltshire truffles
1 bay leaf
100ml double cream
2kg chicken wings
1 leek, white, chopped
1 onion, chopped
2 cloves garlic
3 sprigs thyme
1 bay leaf
2 sticks celery, chopped
Chicken wing stock
1 carrot, diced
1 shallot, diced
1 white of leek, diced
- Sharp knife
- Metal Bowl
- 16cm Stainless Steel Saucepan
- 20cm Stainless Steel Saucepan
- Wooden Spoon
- 26cm Stainless Steel Frying Pan
- 24cm Stainless Steel Sauté Pan
- Fine sieve
Firstly start with the Partridge.
- Remove the offal & the legs from the birds leaving just the crowns, put the legs into a metal bowl cover the legs in the salt, garlic & thyme & cure for 3 hours in the fridge.
- Trim the offal of any sinew, then place the partridge crowns along with the offal in the fridge, uncovered to cook later.
- After the 3 hours is up, wash the legs & pat dry with kitchen paper.
- Warm the goose fat in a 16cm Stainless Steel Saucepan until liquid, not hot.
- Add the legs to the 16cm Stainless Steel Saucepan of warm fat, & cook on a low simmer for 2 to 3 hours or until tender, leave to cool in the fat.
For the chicken stock
- Add all the wings & water to a 20cm stainless steel saucepan then bring to the boil.
- Skim of any impurities, then add the chopped vegetables, aromatics & reduce to a simmer, cook for around 2 hours.
- After 2 hours, pass the stock through a fine sieve & leave the fat to settle to the top.
For the sauce
- Skim the remainder of the fat from the stock & bring the stock to the boil, add the vegetables & reduce the heat to a slow simmer, skim any impurities from the sauce all times, then reduce the stock to around 250ml, when its sticky & shiny, pass the sauce through a fine sieve then aside & keep warm.
For the Partridge
- Preheat the oven to 180c.
- Heat the rapeseed oil in a frying pan then add the partridge crowns & seal all sides until golden brown, turn off the pan.
- Add half of the butter & baste the partridge crown repeatedly until the crown has an even golden colour, pour off the fat from the pan.
- Then add the partridge to the oven in the frying pan & cook for around 8 minutes or until the breast reads 56c on a temperature probe, remove the crowns from the oven & rest in a warm place for 10 minutes, reserve the frying pan & place back onto the heat.
- While the crowns are resting, Remove the legs from the goose fat, drain the excess fat on kitchen paper then add the partridge legs to the reserved frying pan & colour all sides evenly, add the pan to the oven & warm through for 3 minutes, remove & drain on kitchen paper, keep warm.
For the polenta
- Add the milk & bay leaf to a saucepan & bring to the boil, whisk in the polenta.
- Reduce the heat & cook the polenta gently for around 15-20 minutes until the texture is softened to taste.
- Add the cream & parmesan stir until fully incorporated, then season to taste with salt & white pepper.
To finish the dish
- Heat a frying pan until hot, add the remaining butter & fry the winter chanterelle mushrooms for 2 minutes, tossing once, add the hearts & livers for cook for 1 more minute, then drain on kitchen paper, season with salt.
- Carve the partridge crowns by removing the breasts, discarding the carcass bones, cut each breast on a slight angle then season with salt.
- Spoon the polenta onto a warmed plate then top with the partridge leg followed by the breast.
- Add some mushrooms, then spoon over the chicken wing sauce followed by some freshly shaved truffle, cut the offal in half & split between 4 cocktail sticks, serve each offal stick leaning against the partridge breast & serve immediately.
In association with