Partridge with Pears and Perry
Preparation and Cooking Time: 2hrs 30mins
- 6 small oven-ready Partridges (Can be substituted for Quails)
- 4 tablespoons sunflower oil
- 1 tablespoon plain flour
- Salt and freshly ground black pepper
- 3 tablespoons apple brandy
- 45g unsalted butter
- 225g shallots, finely sliced
- 1 clove garlic, finely chopped
- 1 lemon
- 200ml Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- 150ml crème fraiche
- 3 small ripe Beurre Bosc pears
- 3 tablespoons finely chopped parsley
- Spiced red cabbage and butter-soaked jacket potatoes.
- Heat the oven to 170°C/fan oven 150°C/mark 3. Wipe the partridges clean. Trim any claws and pull out any pin feathers. Set a large oven-proof casserole dish or saucepan over a medium heat. Add the oil. Season the flour and dust the partridge in it. Add a single layer of partridge to the hot oil and fry briskly for about 5 minutes, turning regularly until all sides are lightly coloured. Set aside in a large heat-proof bowl. Fry the remaining partridge and add to the bowl. Pour the apple brandy over the birds and set alight. Leave until the flames go out.
- Add 30g butter to the saucepan, followed by the sliced shallots and garlic. Gently fry over a low heat for about 8 minutes, or until soft and golden. Add 3 finely pared strips of lemon peel and the perry. Boil briskly until the perry has reduced by about two-thirds.
- Add the stock and boil for 5 minutes or until it has reduced by half. Stir in the crème fraiche, return to a boil and simmer until it has thickened. Season to taste. Add the partridges, breast-side down, with their juices, return to a simmer; cover with a lid or foil and place in the heated oven. Bake for 30 minutes, then turn the partridges breast-side up and bake covered for about 20-25 minutes or until tender.
- Shortly before the partridges are cooked, squeeze 2 tablespoons lemon juice into a bowl. Peel, quarter and core the pears. Slice each quarter into three and toss in the lemon juice. Melt the remaining butter in a small frying pan over a medium heat. Add the pear slices and fry briskly on both sides until golden.
- Add the pears to the sauce, season lightly and serve around the partridges. Scatter with chopped parsley before serving.
Recipe adapted from houseandgarden.co.uk