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Roast Partridge on a bed of Liver Pate
Roast Partridge on a bed of Liver Pate
Ingredients| for the roast partridge # 4 young partridges # 8 rashers bacon # butter # flour # salt and pepper # 4 slices toast # liver pate # fried crumbs # liver pate # watercress for the fried crumbs # 4 oz. (125g) fresh white breadcrumbs # 1 oz. (25g) butter |
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# Pre-heat oven to 450F, Gas Mark 8, 230C
# Season the partridges with salt and pepper
# Put a knob of butter inside the birds and put 2 slices of bacon on their breast
# Stand on a trivet in a roasting tin, baste with melted butter, and cook in the pre-heated oven for 10 minutes, basting again after 5 minutes
# Reduce the heat to 400F, Gas Mark 6, 200C and cook again for 10 minutes, basting twice
# Remove the bacon from the breasts, baste with hot butter, sprinkle with flour, baste again and cook for a further 4-5 minutes to make the breasts crispy
# Increase the oven to 450F, Gas Mark 8, 230C and cook till birds are browned
# For the fried crumbs, melt the butter in a frying pan, stir in the crumbs and keep turning until they are brown and crisp
# Spread the toast with liver pate, arrange the birds on top and garnish with fried crumbs and watercress
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