Featured in Feast 32 – December 2018
6 small banana shallots
3-4 cloves of garlic
Sprig of thyme
2 bay leaves
Brown sugar, a pinch
200ml of chicken stock
Couple of knobs of cold butter
1. Place a sprig of thyme and a bay leaf in the cavity of each bird and season them well, inside and out. Sear them in a hot frying pan, on all sides, until golden brown and remove to an oven proof dish.
2. Add the shallots to the pan and cook until they start to colour, then add the garlic, a splash of good balsamic vinegar, a pinch of brown sugar and the chicken stock. Once this starts to boil, pour it all over the partridge and put it in a preheated oven at 180oC for 18-20 mins. Check half way through to make sure the liquid hasn’t all evaporated, and add a little water if necessary.
3. Once out of the oven, put the partridge on a plate and cover them loosely with foil to keep them warm.
4. Put the roasting dish on the hob and reduce the sauce if necessary.
When bubbling, stir in a couple of knobs of cold butter, check for
seasoning and serve with duck fat roasted cubed potatoes and steamed sprouting broccoli.