Young Scottish grouse club sandwich

Name: Young Scottish grouse club sandwich (Beetroot purée and chicken liver parfait)
Yield: Makes 4
Cuisine: British
Ingredients: 1 sprig of thyme; 1 banana shallot, finely sliced; 100 ml Madeira; 25 ml cognac; 200 g unsalted butter, melted; 2 eggs & 1 yolk; 100 g foie gras; 100 g chicken livers; Splash vegetable oil; 1 clove garlic; 1 tbsp aged balsamic vinegar; 5 red onions, sliced; 2 sprigs thyme; 200 ml port wine; 20 g kosher salt; 10 g sugar; 20 g panko breadcrumb; 20 g plain flour; 1 sprig thyme; Dash of vegetable oil; 100 ml port; 3 large red beetroots, grated; Rock salt; 3 heritage beetroots (red, gold, candy); 150 ml duck fat; 1 prepped grouse; 50 g butter; 25 ml grouse sauce; 1 sprig rosemary; Kosher salt

Beetroot purée and chicken liver parfait

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Grouse (1 portion)

1 prepped grouse
150 ml duck fat
Kosher salt

Europe
United Kingdom
Main course
Scotland

Method

Grouse croquette

Remove legs and confit in duck fat. Remove meat and mix with salt, diced rosemary and grouse sauce. Roll into 20g balls. Dust these grouse leg croquettes in panure à l’anglaise.

Grouse breasts

Smear butter on the crown of the grouse. Colour in a hot pan with a little oil until crispy and