Roast Partridge with Buckwheat Salad
With a pomegranate molasses sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at restless.co.uk.
Cooking tools:
- Grill pan
- Oven
- Skillet
- Saucepan
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plate
Ingredients
- 4 whole partridges, cleaned (ask your butcher or supplier to do this for you)
- Sea salt
- freshly ground black pepper
- 50g/1¾oz butter
- 125g/4½oz buckwheat
- 400ml/14fl oz chicken stock
- 12 baby leeks
- 2 tbsp pomegranate molasses
- 2 tbsp honey
- 2 tbsp white balsamic vinegar
- 1 pomegranate, seeds only
- 2 tbsp chopped fresh flat leaf parsley
- 100g/3½oz cobnuts, shells removed, lightly crushed
- 1 tbsp vegetable oil
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