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Serves 4.
Ingredients
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 200 g couscous, soaked
• 150 g dried apricots, chopped
• 50 g pine kernels
• 1 bunches parsley, chopped
• 30 ml cognac
• 1 pinches black pepper
• 4 partridges
• 8 rashers of streaky bacon
• 100 ml pomegranate juice
• 300 ml chicken stock
• 2 tbsp goose fat
• 4 sprigs thyme
Method
1. Preheat the oven to 200ºC/gas 6. Heat the olive oil in a frying pan. Add in the shallot and garlic and fry, stirring often, for 3-5 minutes until softened.
2. Mix together the onion mixture, couscous, dried apricots, pine nuts, parsley and half of the Cognac. Season well with salt and freshly ground pepper.
3. Stuff the partridges with the couscous mixture. Heat the goose fat in a large frying pan. Add the partridges and brown in the hot at. Wrap a couple of bacon rashers tightly round each partridge, then transfer to a roasting pan.
4. Roast the partridges for 15 minutes. Remove from the pan and set aside to rest, while keeping warm.
5. Deglaze the pan with the remaining Cognac, add the pomegranate juice and the chicken stock and bring to the boil. Cook briskly until reduced by two-thirds, then add the grapes and heat through.
6. Place the partridges on serving plates, pour over the pomegranate and grape sauce, garnish with thyme and serve with fresh watercress and game chips.
Ingredients
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 200 g couscous, soaked
• 150 g dried apricots, chopped
• 50 g pine kernels
• 1 bunches parsley, chopped
• 30 ml cognac
• 1 pinches black pepper
• 4 partridges
• 8 rashers of streaky bacon
• 100 ml pomegranate juice
• 300 ml chicken stock
• 2 tbsp goose fat
• 4 sprigs thyme
Method
1. Preheat the oven to 200ºC/gas 6. Heat the olive oil in a frying pan. Add in the shallot and garlic and fry, stirring often, for 3-5 minutes until softened.
2. Mix together the onion mixture, couscous, dried apricots, pine nuts, parsley and half of the Cognac. Season well with salt and freshly ground pepper.
3. Stuff the partridges with the couscous mixture. Heat the goose fat in a large frying pan. Add the partridges and brown in the hot at. Wrap a couple of bacon rashers tightly round each partridge, then transfer to a roasting pan.
4. Roast the partridges for 15 minutes. Remove from the pan and set aside to rest, while keeping warm.
5. Deglaze the pan with the remaining Cognac, add the pomegranate juice and the chicken stock and bring to the boil. Cook briskly until reduced by two-thirds, then add the grapes and heat through.
6. Place the partridges on serving plates, pour over the pomegranate and grape sauce, garnish with thyme and serve with fresh watercress and game chips.
