- Serves: 2
- Cook Time: 45 minutes
- Prep Time:
- Effort: medium
- 4 partridges
- 4 tbsp olive oil
- 225 g black pudding, cut into 1cm dice
- 2 tomatoes, under ripe
- 4 slices white bread
- 60 ml red wine
- 125 ml chicken stock
- 4 rashers lardons of bacon, dry cured
- 1 red peppers, topped, tailed and cut into strips
- 1 tbsp parsley, chopped
- 50 g butter
1. Set the oven to 200°C. Cut the two crowns (breast with bones still attached) from the partridges.
2. Separate the legs and the carcase bones.
3. Heat 1 tbsp olive oil in a roasting pan, brown the legs, carcass bones and crowns for about 40 seconds, season and roast for 15 minutes.
4. Meanwhile, heat a tablespoon of olive oil and fry the black pudding until golden.
5. Cut the tomatoes into quarters and remover the seeds. Add to the black pudding and cook together for 10 minutes.
6. Cut the bread into 10x5cm circles and fry in a tablespoon of olive oil, on one side only. Keep hot.
7. Remove the partridge breasts from the oven and keep warm. Continue to roast the legs and bones for a further 10 minutes.
8. Remove from the oven and keep warm. Add the red wine and cook over the hob until reduced by one third. Cook for a further 4 minutes.
9. Fry the bacon lardons in the remaining olive oil, and then add the peppers.
10. Strain the sauce over, season with salt and freshly ground black pepper and then stir in the chopped parsley. Stir in the cold butter, a little at a time, until the sauce is shiny and thick.
11. To serve, put black pudding compote on the bread, arrange 2 partridge breasts on top and pour the hot sauce over.
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