- Serves: 2
- Cook Time: 35 minutes
- Prep Time: 15 minutes
- Effort: medium
- 200 g Puy lentils
- black pepper
- olive oil, for shallow-frying
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 stick celery
- 1 clove garlic, chopped
- handful of thyme
- 2 partridge breasts
- 2 sprigs rosemary
- 2 slices speck
- knob of butter
- 50 g fresh or frozen, thawed redcurrants
- 50 ml red wine
- 50 ml balsamic vinegar
1. Boil the Puy lentils in a pan of salted water for 20 minutes until al dente, drain and set aside.
2. Heat olive oil for shallow-frying in a heavy-based frying pan. Add in the onion, carrot, celery and garlic and fry gently until softened.
3. Add in the drained lentils and thyme and warm through, stirring now and then. Season well with salt and freshly ground pepper.
4. Season the partridge breast fillets with salt and freshly ground pepper. Place a rosemary sprig on each fillet and wrap a slice of speck around each one.
5. Meanwhile, heat olive oil for shallow-frying and a knob of butter in a heavy-based frying pan. Add in the partridge breasts and fry briefly on each side.
6. Add in the redcurrants, red wine and balsamic vinegar. Fry, stirring now and then, for 5 minutes until the redcurrants soften and break down and the partridge is browned.
7. Place the partridge breasts on two warm serving plates with the Puy lentils. Drizzle the redcurrant sauce over the partridge and serve at once.
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