Delectable five spice marinated partridge is steamed and served with a warm beetroot and watercress salad.
Preheat the oven to 220°C.
Steam the partridge over the cooking liquor for 20 minutes.
Gently soften the shallots in a pan with half the butter. Add a clove of garlic and then add the beetroot and cook gently.
Take the partridge out of the steamer and pat dry. Vigorously reduce the steaming liquor until it becomes slightly syrupy then strain it. Add the liquor to the beetroot and shallots and allow to caramelize.
Seal the partridge on all sides in a large pan with a little oil. Once sealed, sprinkle the 5 spice and salt inside the bird. Place a rasher of bacon on each breast and place into the oven for 10mins.
In a large bowl, mix the truffle oil and olive oil with the juice of half a lemon. Add the celery and watercress and toss.
Using a bread knife saw the partridge in half and cut into pieces. Arrange over the braised beetroots and truffle watercress salad. Finish by pouring the caramelized sauce over the partridge.
Trending This Week