Roasted Grouse, from James Durrant of The Game Bird

Fine Dining TV

Fine Dining TV

Standard Supplier 7th December 2017
Fine Dining TV

Fine Dining TV

Standard Supplier

Roasted Grouse, from James Durrant of The Game Bird

James Durrant, Head Chef of The Game Bird at the Stafford Hotel, London, shows us how to prepare and cook his Roasted Grouse dish from scratch


  • Grouse:
  • 10 whole Grouse
  • Braised Legs & Sauce:
  • Legs from 10 grouse
  • 2 Carrots
  • 1 Celery stick
  • 1 Garlic bulb
  • 2 Onions
  • ¼ bunch Thyme
  • 500g White wine
  • 500g Madeira
  • 4ltr Chicken Stock
  • Thyme:
  • Deep fry 12 sprigs of thyme at 160 degrees
  • Pâté :
  • 500g Grouse offal
  • 200g Foie Gras
  • 1 Shallot
  • ½ Clove garlic
  • 100ml Port
  • Game Chips:
  • 10 Large Baking Potatoes
  • Bread Sauce:
  • 500ml Milk
  • ½ Onion
  • 2 Cloves
  • 1 Bay Leaf
  • Parsnip Puree:
  • 500g Parsnips
  • 150g Butter
  • Milk to cover parsnips
  • Baby onions:
  • 30 Baby onions
  • Vegetable oil
  • 1tbsp suga


Remove the legs and offal from the grouse, leaving the breast attached to the crown.
Use all trimmings (neck and back bone) for braising the legs.
Oven roast the breast on the crown for 2-4 minutes at 185 degrees depending on size and carve when needed.
Keep offal to make Pâté.
Braised Legs & Sauce:
Roast bones from prep in a pan
Add diced vegetables and thyme, roasting until browned
Add white wine and Madeira, reducing until thickened
Add chicken stock, bring to the boil and add pre-seared grouse legs
Simmer until legs are tender
Remove legs and allow to chill
Once chilled, remove thigh bone
Pass off liquid to separate pan and reduce until required consistency for sauce
Deep fry 12 sprigs of thyme at 160 degrees
Pâté :
Pan roast all offal until golden on outside
Roast foie gras until golden and cook in oven until cooked through
Add shallots, garlic and port to pan and cook until liquid is reduced
Chill all elements
Once chilled, blend all elements together
Spread on to brioche when plating
Game Chips:
Peel potatoes and slice on mandolin, rotate by 90 degrees per slice to create a criss-cross effect
Fry at 160 degrees until golden
Bread Sauce:
Add the onion and cloves, add to a pan with milk and heat gently for 20 minutes to infuse.
Remove the onion and cloves and whisk in bread crumbs. Whisk until thickened and creamy.
Parsnip Puree:
Roughly chop parsnips and boil in milk until soft.
Remove from milk and blend with butter until smooth
Baby onions:
Peel and roast in vegetable oil until golden
Add 1 spoon of sugar and chicken stock and reduce

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.