Roasted Partridge with Walnut Mashed Potatoes, Chicory, Candied Onions and Its Own Juices

Name: Roasted Partridge with Walnut Mashed Potatoes, Chicory, Candied Onions and Its Own Juices
Cuisine: United Kingdom
Ingredients: salt and freshly ground black pepper; 1 sprig of thyme; milk to cover; 450 g / 1 lb baking potatoes in their skins; 200 ml / 7 fl oz whipping cream; 2 garlic cloves; 4 heads of chicory; 8 shallots, chopped; 3 tbsp walnut oil; a little oil; pinch of salt; 150 ml / ¼ pint veal glaze (optional); 10 walnuts; 125 g / 4½ oz butter; 2 brace of partridge, wings trimmed and wishbone removed, trussed; 600 ml / 1 pint chicken stock; 1 lemon; 150 ml/¼ pint port; 1 tbsp caster sugar; 20 button onions, peeled; 50 g / 2 oz caster sugar; 20 walnut halves; knob of butter

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

3 tbsp walnut oil
2 brace of partridge, wings trimmed and wishbone removed, trussed
salt and freshly ground

Europe
United Kingdom
Main course
Gluten-free
England

Method

Preheat the oven to 230°C/425°F/gas 7. Heat an ovenproof frying pan or casserole, add the oil and, when that is hot, seal each of the birds on both breasts. Place in the oven for about 10 minutes, turning the birds over half-way through. Make sure the entire leg is flat on the bottom of the pan so that they cook more quickly and the breasts more slowly.
Remove