Partridge with Blue Cheese Salad

This pan-fried partridge is packed with unforgettable flavours

Serves
2

Prep Time
40 mins

Cook Time
25 mins

With crumbly, full-flavoured blue cheese, buttery walnuts and a sharp mustard vinaigrette, our pan-fried partridge is packed with unforgettable flavours. Use your favourite leaf lettuce if you can’t track down the frisee and, if you’re pushed for time, skip the dressing.

Ingredients

Serving 2
  For the partridge
2x Partridge breasts
4x Juniper berries
2x Cloves of garlic
4x Sprigs of thyme
40g Unsalted butter
Cumin
  For the salad
200g Blue cheese
50g Whole toasted walnuts
1x Frisee lettuce
  For the dressing
150ml Rapeseed oil
50ml White wine vinegar
10g Wholegrain mustard
Vinegarette
Sugar
Salt

Equipment

Frying pan
Mixing bowl

1. Pan fry the partridge

Sear the partridge breasts skin side down in a frying pan on a medium heat with the juniper, cumin, garlic, thyme and butter. Cook for 8 to 10 minutes, basting the partridge as you go and trying not to burn the butter.

2. Rest the meat

Leave the partridge to rest in the juices and flavours, turning it skin side up to keep it nice and crisp.

3. Meanwhile prepare the salad

While the meat rests, dice the blue cheese into 1cm cubes and place in a mixing bowl.

4. Roast the walnuts

Rub the walnuts with a little oil, lay on a roasting tray and toast in the oven at 170 degrees for about 5 minutes. Take out and cool, then mix the nuts with the cheese.

5. Add lettuce leaves

Pull apart the lettuce leaves and add to the mixing bowl.

6. Make the dressing

To make the dressing, combine the white wine vinegar with the rapeseed oil, add the mustard and season with a touch of salt and sugar. Whisk well and taste for seasoning.

7. Dress the salad

Dress the salad, saving some of the dressing to serve.

8. Plate up and serve

Place the partridge breast neatly in the centre of the plate. Scatter the salad around the partridge, making sure each plate has plenty of blue cheese and walnuts.

Pour the leftover dressing into a jug. Serve alongside the salad with chunks of warm wholemeal bread.

Partridge

Protein (100g)

26

Calories (100g)

112

Fat (100g)

1

Cholesterol (100g)

85

Selenium (100g)

0.43

View Partridge recipes