Roasted partridge crown with leg and black pudding croquette
This roasted partridge crown with leg and black pudding croquette, Waldorf salad and quince purée is sure to impress anyone you cook it for!
- 2 Whole partridges remove the legs and crown
- 200 g Black pudding
- 1/2 Celeriac finely diced
- 2 Small onions finely diced
- 3 Carrots finely diced
- 12 Quince cubes
- Quince purée
- Corn flakes crushed
- 2 Granny Smith apples finely sliced
- 4 Celery stems finely sliced
- 12 White grapes halved
- Candied walnuts
- 2 Garlic cloves
- Herb mix: thyme, rosemary, pepper and salt
- Pan-fry the celeriac, onions, and carrots until cooked through.
- Add a dash of water to de-glaze the pan and add ¾ of your herbs and the partridge legs.
- Keep on medium heat until cooked throughout. Remove from the heat and allow to cool.
- Once cooled, remove the meat from the legs and set aside. Do not discard the bones.
- In a bowl, mix the leg meat with the black pudding and a dash of your herb mix.
- Roll into four balls and push a partridge leg bone inside each one to make a meat-lolly croquette. Coat with some crushed corn flakes and set aside.
- Cook the partridge crowns in a pan with butter, thyme, and garlic for 4-5 minutes. Once cooked, leave to rest for another 4-5 minutes.
- While the crowns are resting, deep fry the leg croquettes until golden and crispy. Once rested, cut the breasts from the crowns.
- Mix the sliced celery and apples with white grapes, candied walnuts and a small dollop of mayonnaise.
- To finish, place some quince purée on the plate. Add a spoonful of the salad on one side and place a partridge breast on top.
- Place one deep-fried leg croquette on the other side of the plate. Add three cubes of quince, each topped with a candied walnut.
This recipe was created by award winning chef Valentino Gentile, from Clava in West Byfleet, Surrey.