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spatchcock partridge salad cooked

How to Make Spatchcock Partridge Salad

  • 15 mins
  • 15 mins
  • easy
  • 2
jeff baker
Recipe by
Jeff Baker

Ingredients

  • 2 x spatchcock partridges
  • A small knob of unsalted butter
  • Selection of mixed salad leaves
  • 1 ripe pear peeled & cut into 6 wedges (core removed)
  • 1 banana shallot finely diced
  • 6 x walnuts broken into small nuggets
  • Sea salt flakes
  • Ground black pepper
  • For the vinaigrette
  • 1 tbsp sherry vinegar
  • 1 tbsp pomegranate molasses
  • 3 tbsp walnut oil
  • ½ tsp Dijon mustard
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Introduction

To spatchcock a bird you simply take out the rib cage by turning upside down, cutting along either side of the backbone, opening the bird up, turning over and pressing on the breast bone to flatten.

Method

  1. Pre heat the oven to 200°C fan assisted (gas mark 6) or 220°C without a fan
  2. To spatchcock the partridge, turn the bird upside down and using sharp kitchen scissors, cut along the backbone on both sides then turn over and press the breasts down flat
  3. To make the vinaigrette, simply whisk together the 4 ingredients together adding a splash of warm water to help emulsify, then season with salt & pepper
  4. Next cook the partridge. Rub with a little oil then sear skin side down on a hot griddle pan for 2-3 minutes then turn over. Brush with a little molasses & place in the oven to cook for a further 8 minutes, remove & keep in a warm place to rest
  5. In the same pan grill the pear wedges until nicely charred
  6. Finally assemble the salad leaves on the serving plate, then top with the pear
  7. Mix together the shallots, walnuts & vinaigrette
  8. To serve place the partridge in the centre of the plate, scatter the salad & drizzle over the vinaigrette

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