Stuffed Partridge Breast Recipe - Great British Chefs

Ingredients

• 2 partridges
• 1 tbsp of rapeseed oil
• 100g of pork mince, or veal mince
• 100g of pork back fat
• 120ml of double cream
• black pepper
• salt
• 1 caul fat
• 100ml of cider
• 60g of flour
• 1 pinch of black pepper
• 1 egg white
• 1 pinch of salt
• 4 sticks of salsify root
• 1/2 lemon, juice only
• 2 pears, peeled, cored and halved
• 200ml of red wine
• 100g of sugar
• 1 pinch of ground ginger
• 1/2 cinnamon stick
• 4 cloves
• 1 carrot, chopped
• 1 celery, chopped
• 1 onion, chopped
• 20g of tomato purée
• 100ml of white wine
• 500ml of chicken stock
• 500ml of veal stock
• pepper
• 50g of green beans
• 50g of girolles
• 50g of spinach