Roast Partridge & Pear Gravy

Method

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.

  1. Preheat the oven to 230°C.
  2. To prep the partridges, insert a knob of butter and thyme sprig into each bird cavity. Season all over with salt and pepper.
  3. Lay 4 thin slices of pear, overlapping across the breasts of the bird and secure with string.
  4. 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.
  5. Roast the partridges for 15 minutes then lower the oven temperature to 180C and roast for a further 10 minutes.
  6. Transfer the birds to a plate and cover with foil. Leave to rest in a warm place until serving.
  7. For the gravy, discard the excess fat on the roasting tin and then place the tin on a medium-high heat.
  8. When it starts to sizzle, add the pear cider. With a wooden spoon, stir and scrape the caramelised parts off the tin.
  9. 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.
  10. Strain the gravy into a small pan and then bring it back to a simmer.
  11. 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.
  12. Carve the partridge breasts and serve 2 per person with lashings of pear gravy alongside roasted seasonal vegetables.

 

 

 

Ingredients

Prep time: 20 Minutes

Cook time: 25 Minutes

Serves: 2

  • 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