Breast of partridge ‘en crépinette' with salsify beignets and poached pear
by Mark Dodson

Ingredients

Game

  • 2 partridges

Oils & Vinegars

  • 1 tbsp of rapeseed oil
  • 1 tbsp of rapeseed oil

Fresh Meat

  • 100g of pork mince, or veal mince
  • 100g of pork back fat
  • 1 caul fat

Dairy

  • 120ml of double cream

Store Cupboard

  • black pepper
  • salt
  • 60g of flour
  • 1 pinch of black pepper
  • 1 egg white
  • 1 pinch of salt
  • 100g of sugar
  • 20g of tomato purée
  • 500ml of chicken stock
  • salt
  • pepper
  • salt

Beverages

  • 100ml of cider
  • 200ml of red wine
  • 100ml of white wine

Speciality Ingredients

  • 4 sticks of salsify root

Fruit & Vegetables

  • 1/2 lemon, juice only
  • 2 pears, peeled, cored and halved
  • 1 carrot, chopped
  • 1 celery, chopped
  • 1 onion, chopped
  • 50g of green beans
  • 50g of girolles
  • 50g of spinach

Spices & Dried Herbs

  • 1 pinch of ground ginger
  • 1/2 cinnamon stick
  • 4 cloves

Delicatessen

  • 500ml of veal stock