Partridge with Chicory Tart

A show stopping dish using the best of autumn's ingredients from Jun Tunaka
By Jun Tanaka
Partridge with Chicory Tart
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 50 minutes
  • Effort: hard


For the partridge

  • 4 partridges
  • 4 slices lardo (pork back fat), (see cook's note)

For the partridge sauce

  • vegetable oil, for frying
  • 2 shallots, sliced
  • 5 button mushrooms, sliced
  • 1 clove garlic
  • 1 sprigs thyme
  • 400 ml chicken stock

For the chicory tart

  • 1 packets puff pastry
  • 20 g butter
  • 4 baby chicory, quartered
  • 1 tsp sugar
  • 1 tsp grated ginger
  • 1 lemon, juice only
  • 2 oranges, juice only
  • 20 ml Grand Marnier

To serve

  • 2 cox apples, peeled and diced
  • knob of butter
  • 40 g whole hazelnuts, toasted
  • pinches sugar
  • 200 g cavolo nero, blanched and shredded
  • 1 clove garlic
  • 200 ml double cream

Tips and Suggestions

lardo is a cured meat made from the layer of fat found directly under the pig's skin. Jun uses it to baste the partridge as it cooks.


1. For the partridge: remove the legs and rib cages from the partridges to make a crown roast. Reserve the legs for the sauce.

2. For the partridge sauce: chop each of the partridge legs into 3 pieces. Heat a little oil in a frying pan and fry the legs until golden. Add the shallots and mushrooms and cook for 2 minutes, stirring. Add the garlic, thyme and chicken stock (just enough to cover). Bring to the boil, turn down the heat and simmer for 30 minutes.

3. Pass through a sieve, return to the pan and reduce for 5 minutes.

4. Preheat the oven to 200C/gas 6.

5. Lay a slice of lardo over each partridge crown and secure with string. Heat a large ovenproof frying pan and brown the partridge crowns breast side down. Transfer to the oven breast side up for 4 minutes, or until cooked through. Remove and leave to rest. Take off the breasts.

6. For the chicory tart: preheat oven to 180C/gas 4.

7. Roll out the pastry to 1/2 cm thickness. Cut into 4 rectangles of 10 x 4cm.

8. Melt the butter in a pan and add the chicory. Season and fry for 1 minute then turn over. Add the sugar, ginger, lemon juice, orange juice and grand marnier. Bring to a simmer and cook for 4 minutes.

9. Prick the puff pastry and lay the chicory on top. Bake in the oven for 10 minutes.

10. To serve: fry the apples in butter with the hazelnuts and a pinch of sugar. Gently warm the cabbage in double cream with the clove of garlic.

11. Put the cabbage on the plates and sit a chicory tart on top. Arrange the partridge breast next to it and scatter with the apples and nuts. Finish with the sauce.

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