Andy says ‘Partridge and game is perfect at this time of year because it’s in the prime of the season. I love the natural earthiness of this dish and the sweet tones of the parsnips. It really compliments the partridge well.’
‘This dish include the succulent, roasted partridge breast and confit legs, with a delicious parsnip purée, glazed baby parsnips, raw parsnips, raw sliced ripe pear, walnut purée and topped with a little bit of grated truffle. It’s served with a freshly made partridge sauce and some parsnip crisps.’
4 Partridge crowns
1 Knob of butter
Salt and black pepper
1 Red Williams Pear, sliced and raw
300g Parsnips, plus one extra to save for later. This will be served raw and sliced.
180ml Double cream
90g Unsalted butter
25g Walnut oil
1. Preheat the oven to 190°C/ gas mark 5.
2. Season the partridge crown with salt and pepper. Then, in a hot pan, lightly brown in a little oil and butter.
3. When lightly browned, transfer the partridge to the oven and roast for 6-8mins.
4. Allow to rest for 6-8mins.
To make the parsnip purée:
1) Peel and finely dice the parsnips.
2. Place in a pan with the cream and butter. Simmer until soft and then purée.
3. Pass through a sieve, season with salt and pepper, and set aside.
To make the walnut purée:
1. Place the walnuts onto a tray and roast lightly in the oven.
2. Put the toasted walnuts into a suitable sized pan and cover them with the milk.
3. Bring to the boil; then reduce the heat to a simmer and continue to cook until soft. This should take approx. 20mins.
4. Place the mixture into a blender and blitz. (Note: You may need to drain some of the milk before blending.)
5. Transfer the mixture into a bowl and whisk in the walnut oil. Taste and adjust if necessary.
1. Carve the breasts away from the carcass. Trim the edges with a sharp knife.
2. Dot the walnut purée on the plate and place the breasts on top.
4. Pour the sauce over the breasts.
5. Add a slice of pear on top.
6. Slice the spare parsnip into wafer thin slices using a mandolin. Scatter the raw parsnip slices over the dish.
7. Add a little of the parsnip purée and garnish with some dandelion leaves.
Andy McFadden is the Executive Chef at Michelin-starred restaurant, Pied-A-Terre.