Poached and roast partridge, buttered curly kale, smoked bacon and wild mushrooms, celeriac puree
- 1 red legged partridge
- 50g smoked bacon lardons
- 200ml roast chicken stock
- 1 head curly kale
- 100g mixed wild mushrooms
Take legs of partridge and keep breast on bone, place legs and breast in a sous vide bag and poach for 20 minutes at 58°c.
Then roast in butter for five minutes and rest.
For the celeriac puree, slice vegetable all the same size and poach in milk with celery salt. When tender, drain and puree until smooth.
For the wild mushrooms, fry smoked bacon in butter and add wild mushrooms and cook until golden.
Roast all game birds on the bone to retain moisture and achieve maximum flavour, save the roasted bones for future stocks and sauces.