Roast Partridge and Pear Gravy

On the first day of Christmas, Belling gave to me… Roast partridge with a rich pear gravy. Beautifully tender and perfectly presented, this dish will no doubt impress.

• Serves: 2
• Preparation Time: 20 Minutes
• Cooking Time: 25 Minutes

Ingredients:

• 2 oven-ready partridges
• 20g salted butter, in 2 knobs
• 4 fresh thyme sprigs
• 1tbsp olive oil
• 2 pears, sliced thinly using a mandoline
• 1 small onion, thinly sliced
• 100ml pear cider
• 150ml chicken stock
• 1tbsp pear jam
• ½ tsp butter, softened
• ½ tsp plain flour

Method:

• Preheat the oven to 230C.
• To prep the partridges, insert a knob of butter and thyme sprig into each bird cavity. Season all over with salt and pepper.
• Lay 4 thin slices of pear, overlapping across the breasts of the bird and secure with string.
• In a small roasting tin, fry the olive oil and onion for 5 minutes until lightly browned. Arrange the onions in the centre of the tin and lay the birds on top.
• Roast the partridges for 15 minutes then lower the oven temperature to 180C and roast for a further 10 minutes.
• Transfer the birds to a plate and cover with foil. Leave to rest in a warm place until serving.
• For the gravy, discard the excess fat on the roasting tin and then place the tin on a medium-high heat.
• When it starts to sizzle, add the pear cider. With a wooden spoon, stir and scrap the caramelised parts off the tin.
• Boil for 2 minutes until it thickens then add the stock and pear jelly. Allow the mixture to bubble vigorously for 4-5 minutes until reduced.
• Strain the gravy into a small pan and then bring it back to a simmer.
• In a small bowl, blend the softened butter and flour, then whisk in slowly to the gravy. Keep stirring until the gravy is thick and glossy.
• Carve the partridge breasts and serve 2 per person with lashings of pear gravy alongside roasted seasonal vegetables.