Peter McKenna's Maple Grouse, Confit Leg, Beetroot, Cep, and Hazelnut - Maple from Canada
Peter McKenna has come up with this gorgeous recipe that champions partridge. He pairs the partridge beautifully with maple syrup, beetroot, cep, and hazelnut.
Ingredients
- 2 whole grouse – plucked and gutted
- 300ml confit fat (duck or chicken)
- 4 sprigs thyme
- 10g sea Salt
- 2 large red beetroots
- 2 small golden beetroots
- 15ml maple syrup (preferably amber syrup for its rich taste)
- 5ml maple vinegar
- 200ml water
- 200ml white wine vinegar
- 100g maple sugar
- 5g red peppercorns
- 1 sprig of thyme
- 2 small ceps
- 4 hazelnuts
- 20g butter
- salt and pepper
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