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 6Print Recipe
- 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
- Set the oven to 220 C.
- Mix the crushed juniper berries and softened butter with a pestle and season with salt and pepper.
- Rub the partridges with the butter inside and out and place a sage leaf in each bird.
- Lay the birds out in a roasting tin with a space between each one.
- Halve the pears from top to bottom and then cut each half into three lengthwise and core them.
- Lay the pears in a single layer in a roasting tin, drizzle with olive oil and season with salt and pepper.
- Halve the morcilla balls or slice into rounds if using a larger sausage. Set aside.
- Place the partridges in the hot oven for a 15 minute 'sizzle' before turning down the heat to 180C.
- At this point place the pears in the oven and cook for a further 25 minutes.
- Check the partridges are done and then set them aside on a clean board to rest in a hot place.
- 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.
- 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.
- 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!
- When the sauce is dark and glossy whisk in a cube of butter.
- 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.