Partridge & Mushroom, Artichoke, Truffle

Breast of partridge with shiitake mushroom, baby artichoke, haricot vert and truffle

Starter
easy
2
50 minutes, plus cooling and reheating

PT50M

Make the most of the game season with this delicious autumnal breast of partridge recipe from Robert Thompson, using shitake mushrooms and artichokes. Get ahead by roasting the partridge and making the purée earlier in the day.

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Ingredients

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Metric

Imperial

Breast of partridge

1 partridge crown, breasts still attached, legs and wings removed
oil
1 knob of butter
4 shiitake mushrooms
100g of green beans
100g of Jerusalem artichoke purée, roughly 4 Jerusalem artichokes
vegetal powder
1 dash of milk
2 baby globe artichokes
olive oil
1 dash of truffle vinaigrette
1 winter truffle, shaved
salt
black pepper

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Preheat the oven to 190°C/Gas mark 5. Season the partridge crown and then lightly colour in a little oil and butter, in a hot pan. Then, transfer to the oven and roast for 6-8 minutes. Allow to cool

1 partridge crown
oil
1 knob of butter
salt
black pepper

Quarter 2 of the mushrooms and sauté in oil and butter until soft, season well. Slice the remaining mushrooms very thinly and again sauté very quickly in a little oil and butter before transferring onto a cloth

4 shiitake mushrooms
oil
1 knob of butter
salt
black pepper

Carve the breasts away from the carcass and remove the skin. Lay the sliced mushrooms on top of the breasts. Trim the edges with a sharp knife and place on a cooling rack

Boil the green beans in a pan of water. Let down half of the Jerusalem artichoke purée with a little milk, season and then add a dash of vegetal powder. Bring to the boil and then quickly pour over each breast in one smooth motion

100g of Jerusalem artichoke purée
1 dash of milk
vegetal powder
salt
black pepper
100g of green beans

To assemble, place a small amount of purée on each plate, quarter the baby globe artichokes and dress with a little olive oil. Arrange with the green beans, sautéed shitake mushrooms and sliced truffle. Place the partridge breast on top and finish with a dash of truffle vinaigrette