Equipment
Ingredients
Main
- 2 partridge
- 60 g unsalted butter, divided
- 2 g salt
- 1 g black pepper, freshly ground
- 2 apple
- 4 white bread, thinly sliced
- 60 ml calvados
- 30 g watercress, fresh
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Truss the partridges using kitchen twine to ensure even cooking.
Rub 15g (1 tbsp) of butter onto each partridge and season thoroughly with salt and pepper.
Place the partridges in a roasting pan with 50ml of water and roast at 175°C (350°F) for 30 minutes until the internal temperature reaches 74°C (165°F).
Peel, core, and cut the apples into halves.
Place apple halves cut-side down in a buttered baking dish, dot with 15g (1 tbsp) of butter, and bake for 15 minutes until tender.
Sauté the bread slices in the remaining 15g (1 tbsp) of butter in a frying pan until golden brown on both sides, then drain on paper towels.
Sauté the partridge livers in the same frying pan over medium heat until the centers remain slightly pink.
Mash the cooked livers in a small bowl with a pinch of salt and pepper until a smooth paste forms.
Spread the liver paste evenly across the sautéed bread slices.
Warm the Calvados in the frying pan, ignite it carefully with a long lighter, and pour the flaming liquid over the roasted partridges.
Arrange the partridges on a platter with the baked apples and liver croûtes, then garnish with watercress.
Chef's Notes
- Trussing is essential for partridge as the legs are much thinner than the breast and will overcook if not tucked in.
- If partridge livers are unavailable, a high-quality chicken liver mousse can be substituted.
Storage
Refrigerator: 2 days — Store bird and apples separately from bread to prevent sogginess.
Reheating: Reheat bird in a 150°C (300°F) oven until warm; toast bread separately.
