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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


  • 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


  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.
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