Spatchcock Partridge, Puy Lentils, Chorizo, Pear & Quince

Richard Corrigan is back with this hearty dish of Spatchcock Partridge, Puy Lentils, Chorizo, Pear & Quince. Partridge is a great game bird to start with if you've not eaten game before and you'll love the lentils which are flavoured with thyme, celery, shallots and wine. Delish!

James Martin's Saturday Morning | Main Courses

Ingredients

2 partridges

For the Quince Puree

8 Wholes Quinces
1 Litre Pear Juice
200ml Lemon Juice
300g Caster Sugar
1 litre water

Pickled Pear

4x wax tip Williams pears
200g Ginger
500ml Litre Water
250g Caster Sugar
250g Chardonnay Vinegar

Puy Lentils

400g Puy Lentils
1x Carrot
2x Shallots
2 Cloves Garlic
1 Stick Celery
Sprig of Thyme
100ml White Wine

Method

Print Recipe

Start by making the quince purée. Bring to the boil lemon juice, pear juice, water and sugar. Peel, quarter, deseed and slice the quinces then place into the poaching liquid. Simmer until tender, strain and blitz. Add some of the poaching liquid back to the purée until the correct consistency is reached then pass and chill.
Now make the pickled pear. Peel and finely julienne the ginger. Blanch and refresh three times. Now make a syrup with the water, sugar and vinegar then add the blanched ginger. Peel, quarter and deseed the pears and finely slice. Steep the sliced pears into the hot ginger syrup and set aside.
Now turn to the puy lentils. Finely chop the shallot, carrot, garlic, thyme and celery and sweat in a heavy bottomed pan and cook until caramelised. Deglaze with white wine and cook out. Place the contents of the pan into a muslin cloth and tie. Add the washed lentils to the pan along with the muslin bag and cover in water, bring to a simmer and cook for approximately 15 minutes making sure the lentils still have a bite. Leave the lentils to cool in the liquid.
Spatchcock the partridges reserving the livers. Dice the liver and mix with finely chopped parsley, thyme, and salted lemon peel. This mix will then be stuffed under the partridge skin over the breasts. Skewer the partridges, rub with olive oil and season ready to be cooked over coals.
Dice the chorizo and sautee in butter, once coloured add the lentils along with some of the lentil cooking liquid. Adjust seasoning and finish with chopped parsley.

Ingredients

2 partridges

For the Quince Puree

8 Wholes Quinces
1 Litre Pear Juice
200ml Lemon Juice
300g Caster Sugar
1 litre water

Pickled Pear

4x wax tip Williams pears
200g Ginger
500ml Litre Water
250g Caster Sugar
250g Chardonnay Vinegar

Puy Lentils

400g Puy Lentils
1x Carrot
2x Shallots
2 Cloves Garlic
1 Stick Celery
Sprig of Thyme
100ml White Wine

Method

Start by making the quince purée. Bring to the boil lemon juice, pear juice, water and sugar. Peel, quarter, deseed and slice the quinces then place into the poaching liquid. Simmer until tender, strain and blitz. Add some of the poaching liquid back to the purée until the correct consistency is reached then pass and chill.
Now make the pickled pear. Peel and finely julienne the ginger. Blanch and refresh three times. Now make a syrup with the water, sugar and vinegar then add the blanched ginger. Peel, quarter and deseed the pears and finely slice. Steep the sliced pears into the hot ginger syrup and set aside.
Now turn to the puy lentils. Finely chop the shallot, carrot, garlic, thyme and celery and sweat in a heavy bottomed pan and cook until caramelised. Deglaze with white wine and cook out. Place the contents of the pan into a muslin cloth and tie. Add the washed lentils to the pan along with the muslin bag and cover in water, bring to a simmer and cook for approximately 15 minutes making sure the lentils still have a bite. Leave the lentils to cool in the liquid.
Spatchcock the partridges reserving the livers. Dice the liver and mix with finely chopped parsley, thyme, and salted lemon peel. This mix will then be stuffed under the partridge skin over the breasts. Skewer the partridges, rub with olive oil and season ready to be cooked over coals.
Dice the chorizo and sautee in butter, once coloured add the lentils along with some of the lentil cooking liquid. Adjust seasoning and finish with chopped parsley.