Welcome to Macknade Fine Foods

Macknade Fine Foods

Did you know your Internet Explorer is out of date?

To get the best possible experience using our website we recommend that you upgrade to a newer version or other web browser. A list of the most popular web browsers can be found below.

Just click on the icons to get to the download page

If you understand that your browser is inadequate but you still wish to view the site click here

 - Macknade Fine Foods
All recipes

Roast Partridge with Pears and Morcilla

A delicious recipe from the lovely Emma Wilcox, featured at her November 2014 supper club.

50 minutes to prepare
Serves 6
Print Recipe

Ingredients

  • 6 partridges (ideally not skinned)
  • 6-8 juniper berries (crushed)
  • 150g unsalted butter (softened) plus an extra cube for the gravy
  • A handful of fresh sage leaves
  • 1 pack of morcilla (Emma uses the small round ones from Brindisa, but you can use English black pudding instead, although morcilla is much softer and has a unique almost lemony flavour)
  • 3 conference pears (firm)
  • A dash of olive oil
  • Salt and pepper
  • Beef stock (strong and freshly made)
  • A dash of brandy

Instructions

  1. Set the oven to 220 C.
  2. Mix the crushed juniper berries and softened butter with a pestle and season with salt and pepper.
  3. Rub the partridges with the butter inside and out and place a sage leaf in each bird.
  4. Lay the birds out in a roasting tin with a space between each one.
  5. Halve the pears from top to bottom and then cut each half into three lengthwise and core them.
  6. Lay the pears in a single layer in a roasting tin, drizzle with olive oil and season with salt and pepper.
  7. Halve the morcilla balls or slice into rounds if using a larger sausage. Set aside.
  8. Place the partridges in the hot oven for a 15 minute 'sizzle' before turning down the heat to 180C.
  9. At this point place the pears in the oven and cook for a further 25 minutes.
  10. Check the partridges are done and then set them aside on a clean board to rest in a hot place.
  11. Check on the pears too. If they are beginning to caramelise then take them out and set aside, although they may need a little longer.
  12. Set the roasting pan over a flame and de-glaze with a little brandy, scraping all the sticky, tasty bits in. Then add about 300ml of the beef stock and reduce.
  13. Whilst this is cooking, heat a little olive oil in a heavy based frying pan and cook the morcilla. It may crumble a bit but don't worry!
  14. When the sauce is dark and glossy whisk in a cube of butter.
  15. To serve, place a whole partridge on each plate with three slices of roast pear and a scoop of morcilla. Sieve the gravy, season to taste and spoon a little over each bird.
continue shopping

Your Basket

Subtotal
£0.00