Honey roasted Red Leg Partridge breast

Preparation time: 5 minutes
Cooking time: 4 minutes
Ingredients:

4 fresh partridge breasts
2 tablespoons of heather honey
2 tablespoons of rapeseed oil
200g fresh Scottish girolles mushrooms
1 clove of garlic
100g Muscat grapes
100g goats’ cheese
50g pecan
1 tablespoon of red wine vinegar
80ml walnut oil
Maldon salt to taste


Featured in:
October 2011

METHOD
Season the partridge breast with salt, heat 1 tablespoon of rapeseed oil in a non-stick pan and gently roast for 1 minute each side. Add the honey and set aside.

Wash the girolles mushrooms and sautée in a pan with the rest of the rapeseed oil and the peeled whole clove of garlic for 2 minutes. Season with salt and set aside.

For the vinaigrette, place the pecans, walnut oil and red wine vinegar in a blender and chop roughly.

Wash and cut the Muscat grapes, crumble the goats’ cheese and mix well together.



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