Partridge with Cabbage and Smoked Bacon - James Martin Chef

Name: Partridge with Cabbage and Smoked Bacon - James Martin Chef
Ingredients: 100g unsalted butter; 150g carrots, cut into 7cm batons; 4 garlic cloves, crushed; 150g smoked streaky (fat Canadian) bacon, cut into lardons; 25g duck fat; 150g celeriac (celery root), cut into 7cm batons; 1 savoy cabbage (about 1.5kg/3lb 3oz) dark outer leaves removed, cored and cut into 5mm (1/4in) slices; 100ml double (heavy) cream; 4 young partridges, cleaned 5-6 tbsp vegetable oil; 1 carrot, finely chopped; 1 onion, finely chopped (minced); 1 celery stick, finely chopped; 100ml dry white wine; 200ml hot chicken stock (broth); Salt and pepper

www.jamesmartinchef.co.uk

Pierre Koffman's is a culinary legend and his recipe for Partridge with Cabbage and Smoked Bacon makes the most of seasonal produce.

View full recipe on www.jamesmartinchef.co.uk

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 www.jamesmartinchef.co.uk.

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Ingredients

100g unsalted butter
150g carrots, cut into 7cm batons
4 garlic cloves, crushed
150g smoked streaky (fat Canadian) bacon, cut into lardons
25g duck fat
150g celeriac (celery root), cut into 7cm batons
1 savoy cabbage (about 1.5kg/3lb 3oz) dark outer leaves removed, cored and cut into 5mm (1/4in) slices
100ml double (heavy) cream
4 young partridges, cleaned 5-6 tbsp vegetable oil
1 carrot, finely chopped
1 onion, finely chopped (minced)
1 celery stick, finely chopped
100ml dry white wine
200ml hot chicken stock (broth)
Salt and pepper