Fried Grouse Legs.

Ingredients.

20 grouse legs
100g potato starch
100g corn flour
1 tbsp cayenne pepper
1 tbsp paprika
Salt and pepper
2L duck fat
For the bread sauce
1 pint skimmed milk
1 onion
2 cloves
1 cinnamon stick
2 tbsp chilli flakes
500g breadcrumbs

Method.

• Firstly trim the grouse legs of any excess
fat or gristle and place in a shallow pan and
cover with duck fat.
• Heat slowly and keep the heat below 65
degrees, cooking for 90 minutes until the
legs are soft to touch and fall apart.
• Drain the fat (this can be kept for use
another day) and allow to cool until warm.
• To make the bread sauce, place the milk,
peeled onion, cloves, cinnamon and chilli in
a pan and heat gently to infuse flavour for
20 minutes.
• Strain the infused milk and return to the
pan, add the breadcrumbs, a handful at a
time, and cook out slightly until the desired
consistency is achieved. Correct seasoning
and finish with a splash of double cream to
give a silky texture.
To Serve
• Mix the potato starch, corn flour, cayenne,
paprika and seasoning in a bowl. Take the
cooked legs and dip into a little milk then
into the flour mix and the deep fry until
golden brown.
• Dry any excess oil with a piece of kitchen
cloth and serve with a dip of the spiced
bread sauce.