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4
Medium
By Asimakis Chaniotis and David Moore
Published 2021
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.
Smear butter on the crown of the grouse. Colour in a hot pan with a little oil until crispy and