Roast grouse, foie gras toast, Armagnac gravy, pommes gaufrettes & bread sauce

Name: Roast grouse, foie gras toast, Armagnac gravy, pommes gaufrettes & bread sauce
Yield: Serves 4
Cuisine: British
Ingredients: 4 little bundles of watercress; 50 ml Armagnac; 100 g foie gras, raw or from a terrine; ½ small onion, sliced; pinch black peppercorns; ½ sprig thyme; 4 cloves, bulb crushed; salt and freshly ground pepper; salt and freshly ground pepper; 4 slices of thick white bread, crusts removed and roughly chopped; butter; 1 pinch of plain flour; 75 ml Madeira; 4 young grouse, drawn, but giblets reserved; 4 tbsps butter; 4 small slices pain Poilâne bread; 100 g foie gras, raw or from a terrine; 1 tsp redcurrant jelly; 300 ml game stock; vegetable oil; sea salt; 450 ml milk; 1 bay leaf; 4 medium Maris Piper potatoes, peeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Great game is best honoured with simplicity and fine companions. Sweet heather-rich grouse needs so little, but the smoky warmth of Armagnac and the richness of the foie gras complement the birds well. It really is my favourite way of eating grouse, and of course it would not be complete with bread sauce and some good crisps.

Ingredients

Pommes gaufrettes

4 medium Maris Piper potatoes, peeled
vegetable oil
sea salt

Method

For the pommes gaufrettes, using a mandoline with the ‘crinkly’ blade, set to a thin setting to make the crisps: this requires a little attention and frequent adjustment to start with. Slice the potatoes, turning them 45 degrees between each slice to give ridges that cross each other. The mandoline needs to be adjusted so that it slices thinly enough to make little holes throughout the crisp. O