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

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
England
Gluten-free

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