Grouse with Figs Recipe
Shay Cooper's spectacular ode to all things autumnal is a joyous main, pairing beautifully cooked grouse with a rich Chocolate Porter sauce
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Cooking tools:
- Deep fryer
- Fine-mesh sieve
- Kitchen torch
- Saucepan
- Skillet
- Stove
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Slotted spoon
- Kitchen towel
- Pastry brush
- Baking sheet
- Colander
- Grater
- Carving knife
- Plate
- Pitcher
Ingredients
- 4 grouse, large
- 200g of duck fat, melted
- 100g of thyme
- 1 garlic clove
- juniper berries
- 30g of Grue de cacao, finely chopped
- 50g of Panko breadcrumbs (1), fried
- 10g of chives, chopped
- salt
- pepper
- 330ml of Meantime Chocolate Porter
- 100ml of brandy
- 100ml of Madeira
- 300ml of port
- 1 star anise
- 2 juniper berries
- 2 black peppercorns
- 400ml of veal jus
- 40g of dark chocolate, 80%, freshly grated
- sherry vinegar to taste
- 2 figs, large and ripe
- 50g of caster sugar
- 3 heritage carrots, 1 yellow, 1 purple, 1 orange - tops reserved
- 50ml of water
- 100g of butter
- 1 baking potato, large, peeled in water
- 1.5l vegetable oil, for frying
- salt, for seasoning
- 30g of Valrhona Guanaja dark chocolate, 80%
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