Roast Partridge & Pear Gravy
On the first day of Christmas, Stoves gave to me… Roast partridge with a rich pear gravy. Beautifully tender and perfectly presented, this dish will no doubt impress.
- Preheat the oven to 230°C.
- 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 scrape 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.
Prep time: 20 Minutes
Cook time: 25 Minutes
2 oven-ready partridges
20g salted butter, in 2 knobs
4 fresh thymes sprigs
1 tbsp olive oil
2 pears, sliced thinly using a mandoline
1 small onion, thinly sliced
100ml pear cider
150ml chicken stock
1 tbsp pear jam
½ tsp butter, softened
½ tsp plain flour