Smoked Partridge Breast with Confit Legs, Beetroot Salad and Parsnip Puree

The game season has begun and as we love nothing more at Philleigh Way than making the most of seasonal produce, why not give this delicious  recipe a try.

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Ingredients

2 partridge (breasts and legs removed)

2 tbsp. oak chippings

50g salt

50g sugar

200ml rapeseed oil

Warm salad

1 beetroot (boiled and quartered – skin can be left on)

50g kale (sliced)

15g walnuts

1 x small leek (sliced)

Zest of 1 lemon

Parsnip puree

1 large parsnip (diced)

1 small onion (diced)

100ml whipping cream

125ml white wine

50g butter

Method

Firstly place the legs in a small baking tray and cover with the oil. Place in an oven at 120 degrees centigrade and cook for 1 hour (the meat should be tender)

Mix the salt and sugar together, cover the breasts and allow to cure for 1 hour

Cook the onion for the parsnip puree in the butter with a little oil for a few minutes. Add the parsnip and cook for a further few minutes. Add the wine, reduce by half then add the cream and allow the parsnip to cook until very tender (add a little water if the cream reduces too much). When tender blend in a liquidizer until smooth and season. Keep warm

For the salad cook the beetroot in a little oil until slightly coloured. Add the leek and cook until slightly soft. Add the kale and walnuts and cook until the kale is wilted. Season, add the lemon zest then keep warm

To smoke the partridge breast, rinse off the cure mix and pat dry. Place the chippings in a frying pan that has a tight-fitting lid and has been lined with foil. Turn onto a high heat. Place the breasts on a trivet and place over the chippings. When the chippings begin to smoke, place the lid on the pan and cook for 6 minutes then turn off the heat

To plate up, place a spoonful of puree on two warm plates, halve the breasts and place on top of the puree. Split the salad between the two plates and top with the confit legs. Finish with some game jus and coriander pesto