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Roast partridge with one-pan boulangère

A bowl filled with two roast partridges topped with crispy bacon with layered potatoes underneath

Roast partridge with one-pan boulangère

Name: Roast partridge with one-pan boulangère
Total time: 2 h 5 min
Yield: Serves 2
Ingredients: a knob unsalted butter; 2 partridges oven-ready; 500g Maris Piper potatoes thinly sliced; 1 onion thinly sliced; a handful of leaves thyme; ground to make ½ tsp whole black peppercorns; 50g parmesan finely grated; 250ml chicken stock; 4 rashers smoked streaky bacon halved crosswise

Adam Bush

Published: November 4, 2021 at 10:23 AM

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Serves 2

Easy

Total time: 2 hrs and 5 mins

+ resting

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This is a perfect Christmas Day main for two – as the partridges roast, the juices will drip down, leaving you with meltingly soft, saucy potatoes and onions to serve alongside.

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Alternatives

Complete the dish

Try this recipe for roast partridge with boulangère, then check out our roast partridge with pears and tandoori partridge.

Recipe tip: Don’t throw away those partridge carcasses once you’re done – they’ll make a fantastically deep and slightly gamey stock that’ll be perfect for soup-making in the new year.

Ingredients

Nutrition

a knob unsalted butter
2 partridges

oven-ready
500g Maris Piper potatoes

thinly sliced
1 onion

thinly sliced
a handful of leaves thyme
ground to make ½ tsp whole black peppercorns
50g parmesan

finely grated
250ml chicken stock
4 rashers smoked streaky bacon

halved crosswise

Nutrition: per serving

kcal983
fat38.2g
saturates14.5g
carbs38.5g
sugars6g
fibre5.8g
protein118.4g
salt3g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Melt a knob of butter in a 26cm ovenproof frying pan over a medium heat and season the partridges well. Fry the partridges for 1 minute, breast-side down, until nicely browned, then remove to a plate.
step 2

Remove the pan from the heat and layer in the potato and onion slices, seasoning with the thyme leaves, black pepper, some salt and the parmesan between each layer and finishing with a layer of potatoes and a sprinkle each of thyme leaves and parmesan. Pour over the chicken stock, cover the pan with foil and roast for 1 hour 20 minutes or until the potatoes are tender when pierced with the tip of a knife.
step 3

When the partridges have cooled, arrange the bacon rashers over the partridge breasts in a lattice pattern. When the potatoes are ready, remove the foil (keep this to one side) and nestle the partridges on top. Roast for 35-40 minutes or until the partridges are cooked through and the bacon is starting to crisp. Cover with the reserved foil and leave to rest for 5 minutes, then serve the partridges alongside the potatoes and onions.

Try our best ever Christmas recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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