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.
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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
1 partridge crown
1 knob of butter
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
4 shiitake mushrooms
1 knob of butter
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
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
100g of Jerusalem artichoke purée
1 dash of milk
100g of green beans
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
2 baby globe artichokes
1 dash of truffle vinaigrette
1 winter truffle
50g of Jerusalem artichoke purée
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