Ingredients

2 oven read partridge crown
4 partridge legs, feet intact, thigh deboned
10 Jerusalem artichoke
1 pear
1 bunch of watercress
1 fresh 10g truffle (white is more fragrant but dearer)
200g hen of the woods or other mushroom
250g unsalted butter
50g thyme
500g goose/duck fat
salt
pepper
oil
1 bulb garlic

Method

For the bird:
Pan fry the partridge crown on high heat in oil until golden brown. Baste with butter, thyme and garlic. Probe the crown at the fattest point...for a pink breast rest the crown at 55°C for 3-4 minutes before carving. Keep the pan juices to use as a sauce.
Salt the legs for 20 minutes, rinse and pat dry. Confit in the duck/goose fat for 2.5 hours at 180°C. Pan fry and colour before serving.
For the Jerusalem artichoke and mushroom:
Scrub clean four of the artichokes and roast at 180°C for one hour until soft and fluffy. Peel the remaining six artichokes and set aside two. Blanch the four artichokes in boiling water until cooked. Pan fry the cooked artichokes until golden brown for serving. Pan fry the hen of the woods in butter.
For the garnish:
Finely slice the two remaining artichokes and store in iced water until needed.
Pick the watercress leaves for garnish.
Finely slice the pear.
Finish the dish with finely sliced fresh truffle.
We accompany the dish with a parfait made from the partridge liver served on toasted rye bread with prunes soaked in brandy.

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