Partridge Galantine

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Step 1

1. Lay the partridge breast-side-down on a chopping board.

Step 2

2. Start by making a central cut through the skin (head to tail) and peel the skin away from the keel/carcass.

Step 3

3. When the wing joint is reached, cut through detaching the carcass at this point.

Step 4

4. Continue around by removing the breast fillet from the breast plate on both sides – navigate the breast bone carefully to keep the skin intact.

Step 5

5. Remove the carcass and put to one side.

Step 6

6. Lay your partridge flat on the table and carefully bone out the thighs by ‘scrapping back’.

Step 7

7. This will leave the drumsticks only. Retain these for presentation.
8. Prepare the stuffing.
9. Lay the partridge with the drumsticks facing 9 o’clock. Open out fully.

Step 8

10. Lightly season then fill the partridge, packing into all the cavities.

Step 9

11. Roll the bird on the length, tucking and shape tightly and neatly.

Step 10

12. Use a skewer to secure the shape.

Step 11

13. Chill until required.

Step 12

1. Gently cook the onion, thyme and sage with no colour in the butter for 2-3 minutes.

Step 13

2. Mix with the breadcrumbs, apricots (chopped) and parsley. Season well.

Step 14

Preheat oven 160°C.

Step 15

Lay partridge in a warm pan with a little baking parchment underneath, season.

Step 16

2. Add a little rapeseed oil, diced butter, thyme and honey.

Step 17

3. Place in the oven and based every 10 minutes until the bird starts to colour.

Step 18

4. You may then want to baste the bird every 5 minutes.
5. Once coloured and cooked (62°c) rest for 5-10 minutes.