Emily Watkins Oxfordshire County Cook Off recipe ...
Method for partridge
Preheat the oven to 200C/400F/Gas 6.
Remove the breasts and legs off the partridge and set the carcass aside.
Place the legs into a vac-pack bag with the goose fat.
Seal, place into a water bath set at 64° and poach for 4-6 hours.
Remove from the bag, take the legs out and remove the bones and set aside.
Place the breasts into a vac-pack bag with half the sage leaves and 4 tablespoons of the olive oil.
Seal, place into a water bath set at 57° and cook for 30 minutes.
Preheat oven to 200°C/Gas 6. Place the carcass into a roasting tin in the oven for 20 minutes until browned.
Remove and place into a saucepan with the chicken stock.
Bring to the boil, then reduce and simmer for 25-30 minutes until thickened and reduced by half.
Strain and set aside.
When you are nearly ready to serve, heat a frying pan until hot, add a little of the clarified butter and the cabbage and sauté for 3-4 minutes until tender.
Heat another frying pan until hot, add some clarified butter and the partridge breasts, skin side down.
Fry for 2 minutes just until crispy and heated through.
Marinate the chicken hearts with the remaining olive oil, the rest of the sage leaves and the thyme.
Method for dumplings:
Place the potatoes into a pan of water, bring to the boil and simmer for 1 hour until tender.
Drain and peel whilst warm, then pass through a ricer immediately into a bowl.
Whisk the egg whites lightly then add to the potatoes and mix well to form a firm dough.
Ideally place in the fridge and rest overnight.
Dust the dough with semolina and roll out into 2.5cm log, then cut into 2.5cm/ 1” pieces, on the diagonal.
Heat a frying pan until hot, add a little clarified butter and the dumplings and cook for 2 minutes until golden.
Add the chicken hearts and caramelise.
Add the reduced chicken stock and heat for 1 minute.
Add the deboned partridge legs.
Pile the cabbage into the centre of the plate.
Spoon the dumplings and hearts around the edge.
Place the breasts on top of the cabbage and spoon the sauce around.
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