Confit partridge with sprouts, chestnut and smoked bacon
Eat Game Awards Best Chef 2024 and head chef at Kitchen W8, Mark Kempson shares one of his favourite partridge dishes perfect for the festive period.
Ingredients
For the partridge legs
- 12 Partridge legs
- 100 g Fine sea salt
- 1 l Water
- 8 Sprigs thyme
- 3 Garlic cloves
- 400 g Goose fat
The rest of the dish
- 400 g Fresh Brussels sprouts
- 200 g Smoked bacon lardons, caramelised
- 150 g Chestnuts, cooked and chopped
- 50 g Unsalted butter
- 1 tbsp Parsley, chopped
- 3 Bay leaves
- 1 tbsp Rapeseed oil
- Sea salt flakes
- Freshly ground black pepper
Instructions
For the Partridge
- Make a brine solution by mixing the salt and water together.
- Place the partridge legs into the brine for 20 minutes.
- In the meantime, warm the goose fat in a large saucepan and add the garlic and herbs.
- Remove the partridge from the brine and pat dry.
- Place the partridge legs in the pan with goose fat and cover with baking paper.
- Simmer on a very low heat for 3 hours or until soft and tender.
- Remove from the heat and allow to rest in the fat.
To Serve
- Cut the sprouts in half through the root.
- Place the oil into a large frying pan and add the sprouts, cut face down.
- Place onto a medium heat and caramelise for 5-10 minutes until well coloured.
- Add the butter and cook for a further 2 minutes.
- Add the rest of the ingredients and cook for another minute.
- Season to taste.
- Place half of the sprout mix onto your serving dish.
- Top with the confit partridge legs and then spoon over the remaining sprouts.
Notes
WINE SUGGESTION…
A smooth, textured red, Alto del Obre Reserva Rioja 2017 – £17.50 per bottle (before BASC discount).
