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One-pot partridge with drunken potatoes

One-pot partridge with drunken potatoes 2016

One-pot partridge with drunken potatoes

Name: One-pot partridge with drunken potatoes
Prep time: 30 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 2 partridge; 2 juniper berries crushed; 2 thyme sprigs; 2 bay leaves; 2 garlic cloves skin on, bashed; 4 thin slices smoked streaky bacon; 2 tbsp duck fat or butter; 1 large Maris Piper potato (about 300g); glass of full-bodied red wine (about 100ml); 150ml chicken stock; chopped parsley to serve; buttered cavolo nero or shredded sprout tops, to serve

Barney Desmazery

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Serves 2

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 3.2 out of 5.5 ratingsRate

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A plump little partridge is the ideal portion for one, and has a mild and succulent flavour, ideal for cold winter nights

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Ingredients

Nutrition

Units:

MetricUS

2 partridge
2 juniper berries

crushed
2 thyme sprigs
2 bay leaves
2 garlic cloves

skin on, bashed
4 thin slices smoked streaky bacon
2 tbsp duck fat

or butter
1 large Maris Piper potato

(about 300g)
glass of full-bodied red wine

(about 100ml)
150ml chicken stock
chopped parsley

to serve
buttered cavolo nero

or shredded sprout tops, to serve

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Nutrition: per serving

kcal892
fat36g
saturates11g
carbs26g
sugars1g
fibre3g
protein104g
salt1.5g

Method

step 1

Season the partridges (including the cavity) generously. Put a juniper berry, a thyme sprig, a bay leaf and a garlic clove in each cavity. Chop the bacon into chunky pieces and slice the potato lengthways into six thick slices, discarding the ends.
step 2

Heat oven to 180C/160C fan/gas 4. Heat half the duck fat or butter in a flameproof casserole dish until just sizzling, then brown the birds on all sides for 10 mins. Remove them from the dish and set aside. Add the rest of the fat to the dish and gently fry the potato slices until very brown and crisp on each side. Add the bacon and sizzle with the potatoes until starting to brown. Sit the birds on top of the potatoes and pour over the wine and stock. Put in the oven, uncovered, for 15 mins.
step 3

Remove the birds from the dish and leave somewhere warm to rest for 10 mins. Baste the potatoes, return to the oven until cooked through, then scatter over the parsley.
step 4

To serve, sit the birds back in the pan and bring to the table or plate up with the potatoes. Serve with cavolo nero or sprout tops.

Recipe from Good Food magazine, November 2016

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A star rating of 3.2 out of 5.5 ratings

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