Roast Partridge with Wild Mushrooms and Foie Gras Toasts
Ingredients
- • 175g Trompettes de Mort
• 175g Chanterelles or Girolles
• 75-100g Morels
• 150g Oyster Mushrooms
• 4 Plump Red Legged Oven Ready Partridges
• Fresh Thyme
• 1 Large Garlic Clove
• 50g Butter
• 2 Tablespoons Groundnut Oil
• 300ml Game Stock
• 3 Tablespoons Madeira
• Salt and Pepper
For the Toasts
• 2 Finely Chopped Shallots
• 75g Foie Gras
• 4 Slices of Granary Bread
Method
- Preheat the oven to 220C.
- Wash and prepare the wild mushrooms, leaving them to drain on a thick cloth. (Trompettes de Mort - split the mushrooms lengthways and rinse the gritty granules from inside Chamterelles-Girolles scrape the stalks and then half, quarter or leave whole depending on the size Morels, trim the base and halve lengthways Oyster Mushrooms cut away the thick stalks and tear into strips)
- Untie the birds and remove the heart and liver -chop coarsley and leave to one side For the toast topping melt the butter and soften the shallots without colouring, add the chopped heart and liver and the foie gras, season with salt and pepper.
- Place a sprig of thyme, a quarter clove of garlic, butter, salt and pepper into each cavity.
- Heat the roasting pan with a knob of butter, cook the seasoned birds for 2-3 mins on each leg then 2-3 mins on the breast followed by 6-8mins on the legs.
- Remove the birds from the oven and place upside down in order for the juices to run into the breasts.
- Spread the mix onto the triangles of bread then once the juices in the roasting pan are at a medium heat place the triangles in the juices bread side down then remove and place on a baking tray before grilling for a few minutes to heat the mi through.
- Heat a large frying pan with a tablespoon of oil, when hot add the chanterelles and morels and toss for about a minute before adding the other mushrooms, then add a kow of butter and season with salt and pepper and cook for 2-3 mins.
- Warm the game stock and add Madeira to taste - reduce for a fuller flavour Remove the legs and breasts of the birds and pour any remaining juices into your sauce, through a sieve
To Serve:
Place the triangle toasts in bowls or plates position the breasts and legs to recreate the shape of the bird. Spoon on the wild mushroom mix and finish with the sauce
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