Partridge breasts with roasted pear and spinach & perry sauce
A classic combination of partridge and pears- making the most of autumn flavours
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine Partridge
- 1 oven ready partridge breasts removed
- 1 piece ready made puff pastry rolled out 1.5cm thick and 7cm square
- 100 grams picked spinach leaves
- 1 ripe pear peeled and cored, cut into 6 pieces
- 1 shallot finely chopped
- 1 clove garlic crushed
- 50 grams salted butter
- 25 ml vegetable oil
- 1 egg to glaze
- 50 ml double cream
- 75 ml game or beef stock
- 100 ml perry
- 1 tbsp fresh parsley
- 2 sprigs thyme
- salt and pepper