Partridge with rhubarb, licorice, thyme broth, roasted root vegetables and smoked mashed potatoes | Poultry | DW | 08.02.2011
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Partridge with rhubarb, licorice, thyme broth, roasted root vegetables and smoked mashed potatoes

The Yorke Arms is a one star restaurant that serves game including rabbit, lamb as well as fowl. They're prepared in the kitchen of top chef Frances Atkins.


Frances Atkins


1 partridge
3 rhubarb stalks, 75 gr. sugar
1 licorice root
1 strip of bacon
1 small bunch of thyme
250 ml. chicken broth
25 ml. Madeira
250 gr. mashed potatoes
100 gr. smoked cream
chopped and roasted root vegetables (carrots, parsnips, turnips)
olive oil
salt and pepper

For the smoked cream:

Pour 100gr. cream in stainless steel bowl

Spread 300gr. of sawdust on baking sheet, place roasting grill on it and bowl on grill.

Cover with aluminium foil, leave on high flame for four minutes until cream is smoked.

Mix with mashed potatoes.

For the partridge:

Remove wings and legs from bird. Place legs in 125 ml chicken broth with thyme and cook on low heat for about 20-30 minutes.

Rub breast of partridge with a mixture of oil, salt and pepper, cover with a strip of bacon. Place on aluminium foil and depending on size roast in oven for 8 to 10 minutes at 200 degrees Celsius.

Begin when legs are nearly done.

Chop root vegetables, season with salt and pepper and roast in pan.

Cut rhubarb, add sugar in pot and cook until soft enough to puree.

(No need to add water, rhubarb will have enough liquid)

For the gravy:

Add Madeira and real licorice to remaining 125 gr. chicken broth. Reduce to half. Add 20 ml. cream.


Remove partridge breasts and cut in 1 cm-long pieces. Lay bed of roasted vegetables on plate and arrange partridge on it. Add mashed potatoes and rhubarb puree. Add some thyme-flavored broth. Pour gravy over legs. Place red-legged partridge breasts on top with a bit of gravy.

08.02.2011 DW-TV Euromaxx a la carte gericht

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