Roasted whole partridge served with a super quick mushroom and truffle sauce, champ potatoes and green beans.
Preheat the oven to 200'C.
For the potatoes: Bring the potatoes to the boil in salted water, reduce the heat and simmer until the potatoes are tender.
Finely slice the spring onions and roughly chop the parsley.
When the potatoes are cooked, drain and crush with a fork. Add the spring onions, butter and half of the parsley and mix to a rough mash. Check the seasoning and keep warm.
Finely slice the button mushrooms, dice the shallots and garlic. Prepare the green beans by snapping off the stalk.
Season the partridges with salt.
Heat a frying pan until hot. Add a splash of sunflower oil and colour the partridges on all sides. When the skin is golden brown, transfer to the oven and cook for 8-12 minutes or until the juices from the breast run clear. Test this by inserting a skewer into the breast by the neck of the bird. Allow the partridge to rest for at least 5 minutes. Remove the legs and finish cooking them in some butter in a frying pan.
For the sauce: heat a saucepan and add a splash of sunflower oil. Fry the mushrooms until golden brown, add the shallot and garlic and cook for a further minute. Deglaze the pan with the Madeira and reduce it by half. Add the double cream and bring to the boil. Check the seasoning and finish with half of the chopped parsley and the truffle oil.
Bring a pan of water to the boil and add the salt. Cook the green beans at a rapid boil for 3 minutes, drain, season and dress with olive oil.
To serve: Remove the breasts from the crown of the partridge using a small knife and cutting along the breast bone.
Place the champ in a steel serving ring and place the breasts on top. Place the green beans alongside with the legs on top. Finish the plate with the sauce.
«The legs of the partridge will take longer to cook than the crown. Try removing the legs before roasting the crown and confit cooking them slowly in duck fat with thyme, bayleaf and peppercorns.»