Crisp and succulent partridge served on a bed of liver pate and garnished with watercress and fried breadcrumbs. Delicious!
Ingredients:
for the roast partridge
4 young partridges
8 rashers bacon
butter
flour
salt and pepper
4 slices toast
liver pate
fried crumbs
liver pate
watercress
for the fried crumbs
4 oz. (125g) fresh white breadcrumbs
1 oz. (25g) butter
Cooking Instructions:
Pre-heat oven to 450F, Gas Mark 8, 230C
Season the partridges with salt and pepper
Put a knob of butter inside the birds and put 2 slices of bacon on their breast
Stand on a trivet in a roasting tin, baste with melted butter, and cook in the pre-heated oven for 10 minutes, basting again after 5 minutes
Reduce the heat to 400F, Gas Mark 6, 200C and cook again for 10 minutes, basting twice
Remove the bacon from the breasts, baste with hot butter, sprinkle with flour, baste again and cook for a further 4-5 minutes to make the breasts crispy
Increase the oven to 450F, Gas Mark 8, 230C and cook till birds are browned
For the fried crumbs, melt the butter in a frying pan, stir in the crumbs and keep turning until they are brown and crisp
Spread the toast with liver pate, arrange the birds on top and garnish with fried crumbs and watercress