Roast Partridge, glazed baby parsnips, parsley root puree, Brussels sprouts and bacon, liver jus

Andre Garrett

Andre Garrett

28th July 2017
Andre Garrett

Roast Partridge, glazed baby parsnips, parsley root puree, Brussels sprouts and bacon, liver jus

Partridge offers a subtle flavour which lends itself to the varied flavour pairings that you'll find in partridge recipes. Why not give the following Roast Partridge, glazed baby parsnips, parsley root puree, Brussels sprouts and bacon, liver jus recipe a try for yourself?


  • 4 partridges, drawn, plucked and cleaned:
  • 200ml goose fat
  • 1 handful fleur de sel
  • 1 clove garlic
  • 3 sprigs thyme
  • 3 juniper berries
  • 5 black peppercorns
  • Parsley root purée:
  • 2 parsley root
  • 30g butter
  • 200ml whipping cream
  • Salt and pepper
  • Freshly grated nutmeg
  • Baby parsnips:
  • 8 baby parsnips
  • Water/salt
  • 100g salted butter
  • 2 sprigs thyme
  • 1 clove crushed garlic
  • Sprouts and bacon:
  • 16 small young sprouts
  • 100g unsalted butter
  • 50g piece pancetta
  • Liver jus:
  • 50 g partridge and chicken livers
  • 1 carrot finely chopped
  • 1 white onion, chopped
  • 1 stick celery, chopped
  • 1 clove garlic, crushed
  • 3 sprigs thyme
  • 6 juniper berries
  • 10 coriander seeds
  • 8 white pepper corns
  • Bones and trimmings from the partridges
  • 1 litre good game stock
  • Baby fondant potatoes:
  • 8 small Charlotte potatoes
  • 200ml goose fat
  • Salt/pepper
  • Thyme/garlic


4 partridges, drawn, plucked and cleaned:
Clean and wishbone the birds, take off the legs and tie the crown to expose the breast fully, set aside, take the legs and cover with the salt, chopped thyme, smashed spices and garlic, leave for 6 hours then brush off, heat goose fat to 60 degrees and submerge the legs, confit slowly for around 2 hours until the legs are tender to push a knife through, cool in fat and take out when ok to touch, twist out thigh bone and chill, when fully cold trim with knife and set aside.
Heat black pan and season the bird crowns. Sear each one on each breast, add salted butter and foam, place into a preheated oven on 160 degrees, give 2 minutes each side and turn 3 times, bring out, rest upside down in a warm place. Take off breasts and reheat to serve.
Parsley root purée:
Peel and chop the parsley root, melt the butter in a pan, add the root and cook quickly under a lid, season lightly and grate a little nutmeg, when starts to soften, add cream, cook until tender, strain and add to blender, blend and add liquid till smooth. Check seasoning and consistency, strain and seat aside.
Baby parsnips:
Peel and clean parsnips, blanch in boiling salted water, drain, melt butter in black pan, when foaming sauté parsnips with thyme and garlic until golden and tender.
Sprouts and bacon:
Dice the pancetta into small 1/2 cm dice, sauté in a little butter until lightly coloured, clean and break down half the sprouts into leaves, the rest cut in two, add a little more butter to the pan and heat, blanch very quickly in boiling salted water the sprout halves for 30 seconds, strain and add to the bacon, sauté to lightly colour, lastly add the leaves, toss over and drain immediately.
Liver jus:
Chop the bones and trimmings, roast in hot oven on a tray, roast vegetables in a large pan until caramelised, add bones and turn over, toast off spices and add, deglaze with half alcohol, turn over and reduce to glaze. Repeat this, transfer all to pressure cooker, add stock, bring to boil and seal, cook 1 hour, cool sealed, open and pass, reduce to consistency, check seasoning, monte with a little butter, chop livers well with knife, heat a large pan, sauté the chopped liver in hot oil until cooked right through and dry, strain, when ready to serve heat sauce, add liver and serve.
Baby fondant potatoes:
Clean, cut and trim the potatoes. Colour in a hot pan top and bottom. Cover with goose fat. Season and aromas. Cook at 80 degrees for approx 1 hour until tender, drain and keep warm.

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