This is the final instalment of my game haul. Partridges have become my new favourite thing. They are quite small, one feeds one, but they are just delicious little birds. The meat is moist and tasty without an overpowering game taste or aroma. Again, if you are in the UK, these came from The Blackface Meat Company. If you want to try some get in touch with them as they were very accommodating to my needs.
This dish looks fairly complicated and sounds like it takes a week to make. It doesn’t. As long as you are well organised in the kitchen you can pull it off. A galantine is a full deboned and stuffed bird, whereas a ballotine is supposedly a boned and stuffed leg. If you are confident with a knife and enjoy cutting a whole chicken into pieces you can do this. If neither of these are your forte fine. You can just stuff the cavity of the bird instead.
Confit pheasant legs are a simple matter of putting in an ovenproof dish, cover with oil and flavour with herbs and garlic. Place in the oven for an hour. [purerecipe]
- 4. Partridges
- 8 Slices Streaky Bacon
- 4 Pheasant Legs(Or Duck)
- 1litre Vegetable Oil
- 2 Cloves Garlic
- 3 Sprigs Rosemary
- Half a packet, made up to instructions Breadcrumb based Stuffing
- 1 Heaped Teaspoon, Add to stuffing mix. Dried Tarragon
- 50g Breadcrumbs
- 250ml Whole Milk
- 1 Onion
- 1 Bay Leaf
- 6 Cloves
- Pinch Nutmeg
- 600g Buttery Potatoes(Elfe, Rooster)
- 400-500ml Whole Milk
- 2 cloves Garlic
- 100g Cavolo Nero
- 100g Girolle Mushrooms
- 5 Semi-soft Apricots
- 200ml White wine(Reisling type)
- 1 Star Anise
- 3 pods Cardamom
- 1 Cinnamon Stick
- 50g Hazelnuts
- 2 Tbsp Oil
- 1 Tbsp Sugar
- 2 Tsp Salt
- 2 Tsp Pepper
- To de-bone the bird-(just ignore this step if you want to leave them whole). Remove back bone with a sharp knife or scissors. With a very sharp pairing knife, slowly just scrape away from the inside of the bird to get all the flesh off the bones. Don't worry too much about the odd tear in the skin as it'll be wrapped in bacon to hold its shape. Once you get to the legs again scrape the thigh meat off the bone, cut through joint with drumstick. Scrape down again and pull the drumstick bone out. Image below is what you should end up with.
- Lay 2 slices of bacon on a chopping board. Lay the bird on skin side down. Spread the cooled stuffing mix evenly over the exposed flesh. Bring the open sides together and pull the bacon over and press together. Put on a plate and repeat with the other birds. Pack them tightly together, cover with cling film and set aside in the fridge to firm up a little.
- If you don't fancy all this hassle, just wash the cavity, season and add the stuffing. Wrap one piece of bacon around the bird. They will both take the same time to cook.
- For the pheasant/duck legs. Cover with oil, add rosemary and garlic. Place in the oven at 100°c for 1 hour. Remove the meat and press into rounds. Set aside to cool.
- For the bread sauce foam. Heat milk, breadcrumbs, cloves, bay leaf and onion in a pan. Simmer until the breadcrumbs absorb all the milk. Let this cool, then press through a sieve so that you remove the liquid. When ready to serve heat until the liquid is warm, then blend with a stick blender to create a foam.
- Cube potatoes, cover with milk, add garlic and simmer until tender. Mash in the pan with all the milk, then pass through a sieve to make a super smooth mash.
- For the apricot spiced sauce, add them to a pan with the wine, star anise, cinnamon stick and cardamoms. Bring to the boil and cook until the apricots swell and alcohol is burned off. Remove the spices place into to a food processor, add about 100ml water a touch of seasoning and maybe a little sugar. Blend until smooth.
- For the hazelnuts, heat oil, sugar, salt and pepper in a pan. Add the nuts, place on a baking tray and place in the oven at 180°c for 10mins.
- Heat oven to 200°c. Cook the partridges for 20mins-25mins. Remove, as they are resting for a few minutes place the confit leg rounds in the oven to heat through.