- 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- buttered cavolo nero or shredded sprout tops, to serve
A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
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.
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. Put in the oven, uncovered, for 15 mins.
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.
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.