Rich black pudding helps to bring out the gamey flavours of the partridge breasts in this recipe, and it only takes 10 minutes to cook, making it perfect for a dinner party starter.
- 8 partridge breasts
- 4 slices black pudding, chopped
- Salt and pepper
- 2 tbsp. each butter and oil
- 125ml chicken stock
- 50ml red wine
- 1 tbsp. butter
- 1 tbsp. redcurrant jelly
Season the partridge breasts on either side with salt and pepper. Heat half the oil and butter in a frying pan and fry the breasts for 2 minutes, then turn over and fry for another 1-2 minutes. Remove from the pan and set to one side under foil.
Heat the rest of the oil and butter in the frying pan and fry the black pudding until golden and crisp on the outside. Remove with a slotted spoon.
Pour the wine into the pan and bubble away, scraping any meaty bits off the bottom of the pan. Add the chicken stock and bring to a simmer. Whisk in the jelly and butter until you have a smooth, glossy gravy. Pour over the breasts to serve and sprinkle with the black pudding.