Warm Salad of Partridge, Pears and Walnuts

Perfect for winter dining, this classy salad makes the most of tasty seasonal
produce. The recipe looks long and complicated but it's really quite easy.
I have divided it into lots of simple steps so that it's easy to follow.
Serves 2 as a starter or light meal

oven-ready partridges 3 (or 2 small pheasants)
ripe juicy pear 1
lemon juice of ½
sea salt flakes
freshly ground black pepper
rapeseed oil 2 tbsp
walnuts (preferably new season 'wet') 6, freshly shelled and halved
good-quality chicken or game stock 6 tbsp (home-made or from a pouch)
traditional balsamic vinegar 1 tsp, plus extra for drizzling
salad leaves and leafy herbs 2 good handfuls
walnut oil
salad cress to garnish

For the marinade:
walnut oil 6 tbsp
lemon juice of ½
fresh bay leaf 1, shredded
fat garlic clove 1, crushed
sea salt flakes
freshly ground black pepper

1) Remove the breasts from the partridges, cutting close to the bone. (Freeze the legs for future use. Use the carcass for game stock.) Remove the skin from the breasts.

2) Combine the marinade ingredients in a shallow bowl. Add the partridge breasts. Cover and chill for at least 2 hours or up to 2 days.

3) Halve the pear lengthways. Remove the core, inner stem and peel. Slice each half into three segments. Put in a shallow bowl and sprinkle with the lemon juice.

4) Reserving the marinade, remove the breasts, scraping off any solids. Sprinkle with sea salt flakes and freshly ground black pepper.

5) Strain the marinade – there will be only a tablespoon or so – and set aside.

6) Heat the rapeseed oil in a pan large enough to take the breasts in a single layer. Fry the breasts over medium-high heat for 2 minutes. Turn them over and fry for another minute. Immediately remove from the pan and put on a plate.

7) Leave to rest for 10 minutes in a low oven with the door slightly ajar; they will continue to cook so don't worry if they look very rare to begin with.

8) Wipe the pan clean. Add the walnuts, reserved marinade, stock, balsamic vinegar and any juices from the breasts. Stir with a wooden spoon over medium-high heat, scraping up any sediment. Bubble for a few minutes until the liquid is slightly syrupy. Check the seasoning.

9) Put the salad leaves in a bowl. Toss with a little sea salt and just enough walnut oil to barely coat the leaves.

10) Arrange the leaves on two serving plates. Arrange the pear slices in a triangle on top of the greenery.

11) Carve the breasts into 1-cm diagonal slices. Arrange attractively on top of the pears.

12) Pour the sauce and walnuts over the top. Garnish with cress, drizzle with a little balsamic vinegar. Serve at once.

Recipe © Christine McFadden 2020