Potatoes dauphinoise
A rich and indulgent example of French cuisine for turning spuds into something more exciting
One-pot partridge with drunken potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 partridge
- 2 juniper berriescrushed
- 2 thyme sprigs
- 2 bay leaves
- 2 garlic clovesskin on, bashed
- 4 thin slices smoked streaky bacon
- 2 tbsp duck fator butter
- 1 large Maris Piper potato(about 300g)
- glass of full-bodied red wine(about 100ml)
- 150ml chicken stock
- chopped parsleyto serve
- buttered cavolo neroor shredded sprout tops, to serve
Nutrition: per serving
- kcal892
- fat36g
- saturates11g
- carbs26g
- sugars1g
- fibre3g
- protein104g
- salt1.5g
Method
step 1
Season the partridges (including the cavity) generously. Put a juniper berry, a thyme sprig, a bay leaf and a garlic clove in each cavity. Chop the bacon into chunky pieces and slice the potato lengthways into six thick slices, discarding the ends.
step 2
Heat oven to 180C/160C fan/gas 4. Heat half the duck fat or butter in a flameproof casserole dish until just sizzling, then brown the birds on all sides for 10 mins. Remove them from the dish and set aside. Add the rest of the fat to the dish and gently fry the potato slices until very brown and crisp on each side. Add the bacon and sizzle with the potatoes until starting to brown. Sit the birds on top of the potatoes and pour over the wine and stock. Put in the oven, uncovered, for 15 mins.
step 3
Remove the birds from the dish and leave somewhere warm to rest for 10 mins. Baste the potatoes, return to the oven until cooked through, then scatter over the parsley.
step 4
To serve, sit the birds back in the pan and bring to the table or plate up with the potatoes. Serve with cavolo nero or sprout tops.
