This classic game dish teams simply seasoned, succulent partridge with all the trimmings. Game chips are far from the fat, chunky wedges you’d expect with a steak; they’re delicately fried, crispy, and impressive, making them an ideal dinner party side.
Method
1. Roast partridge
Place the partridge on a roasting tray, season with salt and pepper and add thyme and garlic into the cavity for extra seasoning. Rub with goose fat and roast in a pre-heated oven for 25 minutes at 180°C.
2. Mandolin potatoes
Wash the potatoes and dry thoroughly, then slice thinly with a mandolin or a sharp knife. Rinse in icy water and dry on a kitchen towel.
3. Fry chips
Deep fry the thinly sliced potato at 150°C. Or, if you don’t have a fryer, fry on a medium heat in a frying pan in an inch of vegetable oil. Season with salt while the chips are still warm, then leave them to drain on a kitchen towel.
4. Warm the milk
Peel the onion then slice it in half, stud it with the cloves and sit it in the milk in a saucepan. Heat the milk, but be careful not to let it boil.
5. Finish bread sauce
Once warm, turn off the heat and leave the onion sitting in the milk until cool. Take out the onion and cloves, and whisk the breadcrumbs and mixed spices into the milk. Season with salt.
6. Serve
Let the partridge rest for at least 10 minutes before serving. Place the whole bird on a wooden chopping board or serving platter and garnish with the watercress and game chips. Pour the bread sauce into a serving dish and serve.