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Partridge with chicory tart

Jun Tanaka from Market Kitchen
A show stopping dish using the best of autumn's ingredients from Jun Tunaka

Partridge with chicory tart

Method

1. For the partridge: remove the legs and rib cages from the partridges to make a crown roast. Reserve the legs for the sauce.

2. For the partridge sauce: chop each of the partridge legs into 3 pieces. Heat a little oil in a frying pan and fry the legs until golden. Add the shallots and mushrooms and cook for 2 minutes, stirring. Add the garlic, thyme and chicken stock (just enough to cover). Bring to the boil, turn down the heat and simmer for 30 minutes.

3. Pass through a sieve, return to the pan and reduce for 5 minutes.

4. Preheat the oven to 200C/gas 6.

5. Lay a slice of lardo over each partridge crown and secure with string. Heat a large ovenproof frying pan and brown the partridge crowns breast side down. Transfer to the oven breast side up for 4 minutes, or until cooked through. Remove and leave to rest. Take off the breasts.

6. For the chicory tart: preheat oven to 180C/gas 4.

7. Roll out the pastry to 1/2 cm thickness. Cut into 4 rectangles of 10 x 4cm.

8. Melt the butter in a pan and add the chicory. Season and fry for 1 minute then turn over. Add the sugar, ginger, lemon juice, orange juice and grand marnier. Bring to a simmer and cook for 4 minutes.

9. Prick the puff pastry and lay the chicory on top. Bake in the oven for 10 minutes.

10. To serve: fry the apples in butter with the hazelnuts and a pinch of sugar. Gently warm the cabbage in double cream with the clove of garlic.

11. Put the cabbage on the plates and sit a chicory tart on top. Arrange the partridge breast next to it and scatter with the apples and nuts. Finish with the sauce.

Cook's note: lardo is a cured meat made from the layer of fat found directly under the pig's skin. Jun uses it to baste the partridge as it cooks.

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Serves: 4

Prep: 50 min
Cook: 1 hr 10 min

Ingredients

For the partridge

4 Partridge
4 slices lardo (pork back fat), (see cook’s note)

For the partridge sauce

vegetable oil, for frying
2 Shallots, sliced
5 button mushrooms, sliced
1 garlic clove
1 sprig Thyme
400ml chicken stock

For the chicory tart

1 packet Puff pastry
20g Butter
4 baby Chicory, quartered
1 tsp Sugar
1 tsp grated Ginger
1 lemon, juice only
2 oranges, juice only
20ml Grand Marnier

To serve

2 cox Apples, peeled and diced
knob of Butter
40g whole Hazelnuts, toasted
pinch Sugar
200g cavalo nero, blanched and shredded
1 garlic clove
200ml double cream