Partridge with Quince Tart Tatin and Sloe Gin Sauce
This Partridge with Quince Tart Tatin and Sloe Gin Sauce is a real celebration of the season, utilising great ingredients!
Ingredients
- 2 partridges
- 15ml veg oil
- 15g butter
- 4 thick streaky bacon strips
For the sauce:
- 200ml beef stock
- 25ml sloe gin
- 15g butter
For the Tart Tatin
- 300g ready
- rolled all butter puff pastry
- 2 quince, peeled and poached and cut into pieces
- 200g caster sugar
- 25g butter
- Salt and pepper
To serve:
- 200g kale
- 25g butter
Method
Pre heat the oven to 200°C
Heat a non-stick frying pan over a low heat and add the sugar. Heat to a caramel then add the butter and swirl through carefully. Pour into a muffin tin (use four of the moulds) pop in the quince pieces and cover in puff pastry circles, tucking the pastry over the sides of the quinces. Bake for 15 to 20 minutes.
Heat the oil and butter in a large non- stick pan over a medium heat. When hot, add the partridge, skin side down and cook for 2 minutes. Flip over, top with bacon and cook for another 2 to 3 minutes pop in the oven for 10 minutes.
To make the sauce pour the stock and gin into a pan and place over a high heat.
Bring to the boil and cook for 8 to 10 minutes so that it reduces by half.
Take the partridge out of the oven and leave to rest on a warm plate.
Cut the partridges into 2 leg and 2 breast portions each, the meat should be nice and pink.
Add the butter and a slash of water and any remaining quince to a saucepan cook the kale for 2 minutes over a medium heat. Season, chop up the bacon and add to the kale pan.
To serve, pile up the kale onto plates, top with the partridge, add a tart and drizzle over the sauce.
Ingredients
- 2 partridges
- 15ml veg oil
- 15g butter
- 4 thick streaky bacon strips
For the sauce:
- 200ml beef stock
- 25ml sloe gin
- 15g butter
For the Tart Tatin
- 300g ready
- rolled all butter puff pastry
- 2 quince, peeled and poached and cut into pieces
- 200g caster sugar
- 25g butter
- Salt and pepper
To serve:
- 200g kale
- 25g butter
Method
Pre heat the oven to 200°C
Heat a non-stick frying pan over a low heat and add the sugar. Heat to a caramel then add the butter and swirl through carefully. Pour into a muffin tin (use four of the moulds) pop in the quince pieces and cover in puff pastry circles, tucking the pastry over the sides of the quinces. Bake for 15 to 20 minutes.
Heat the oil and butter in a large non- stick pan over a medium heat. When hot, add the partridge, skin side down and cook for 2 minutes. Flip over, top with bacon and cook for another 2 to 3 minutes pop in the oven for 10 minutes.
To make the sauce pour the stock and gin into a pan and place over a high heat.
Bring to the boil and cook for 8 to 10 minutes so that it reduces by half.
Take the partridge out of the oven and leave to rest on a warm plate.
Cut the partridges into 2 leg and 2 breast portions each, the meat should be nice and pink.
Add the butter and a slash of water and any remaining quince to a saucepan cook the kale for 2 minutes over a medium heat. Season, chop up the bacon and add to the kale pan.
To serve, pile up the kale onto plates, top with the partridge, add a tart and drizzle over the sauce.
