Partridge and Black Pudding

An authentic Scottish recipe from www.clans.org.uk You can use the same recipe with duck or any game bird.
So it is really bird and black pudding !

Ingredients

- 4 partridges
- 4 thick slices best black pudding
- 8 ozs mixed salad leaves (250 grm)
- 4 fluid ounces stock (125 ml / half cup)
- 2 tbsp red wine (25 ml)
- 1 tbsp olive oil (12 ml)
- 3 tbsp vinaigrette (37 ml)
- 1 tsp redcurrant jelly
- salt and ground black pepper

Method

• Remove breasts from the birds and pull of skin.
• Keep carcasses and legs for stock.
• Season breasts with salt and pepper.
• Heat a heavy frying pan until very hot.
• Add 1 tablespoon of oil to the pan then breasts, skinned side down.
• Fry for 2 minutes then turn over and fry for 2 minutes more.
• Remove breasts from pan and rest them on a plate.
• Deglaze pan with stock and red wine.
• Stir in redcurrant jelly, reduce by half, then set aside and keep warm.
• Fry black pudding in a non-stick pan until crisp on the outside.
• Cross cut fried pudding into 6 or 8 triangles from each.

Recipe listing . .