Breast of partridge with shiitake mushroom, baby artichoke, haricot vert and truffle

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Make the most of the game season with this delicious autumnal breast of partridge recipe from Robert Thompson, using shitake mushrooms and artichokes. Get ahead by roasting the partridge and making the purée earlier in the day.

First published in 2015

Ingredients

Metric

Imperial

Breast of partridge

Method

1
Preheat the oven to 190°C/Gas mark 5. Season the partridge crown and then lightly colour in a little oil and butter, in a hot pan. Then, transfer to the oven and roast for 6-8 minutes. Allow to cool
2
Quarter 2 of the mushrooms and sauté in oil and butter until soft, season well. Slice the remaining mushrooms very thinly and again sauté very quickly in a little oil and butter before transferring onto a cloth
3
Carve the breasts away from the carcass and remove the skin. Lay the sliced mushrooms on top of the breasts. Trim the edges with a sharp knife and place on a cooling rack
4
Boil the green beans in a pan of water. Let down half of the Jerusalem artichoke purée with a little milk, season and then add a dash of vegetal powder. Bring to the boil and then quickly pour over each breast in one smooth motion
5
To assemble, place a small amount of purée on each plate, quarter the baby globe artichokes and dress with a little olive oil. Arrange with the green beans, sautéed shitake mushrooms and sliced truffle. Place the partridge breast on top and finish with a dash of truffle vinaigrette

Robert Thompson's cooking is full of character and classical skill.

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