Recipe: Pot-roast Grouse, Croustillant of Leg & Butternut Squash

Serves: 2 people

Preparation Time: Overnight

Cooking Time: 6.5 hours

Ingredients:

• 1x grouse
• 50g chicken mousse
• 20g foie-gras
• 50g grouse reduction
• 1x sheet of brick pastry 
• 1x chipping potato 
• 50g butter nut squash puree
• 2x blackberries cut in 1/2
• 5 sprout leves
• 70g creamed savoy cabbage

Method:

1. Remove and salt the legs overnight, wash off and confit in duck fat for six hours at 90 degrees until the meat flakes from the bone.
2. Bind this meat with chicken mousse, roasted foie gras, grouse re-duction and roll into a cylinder, fridge for at least two hours.
3. Remove from fridge and wrap in brick pastry, then wrap in potato.
4. For the crown, poach in a heavily seasoned white chicken stock for three minutes and then seal in a pan and finish in the oven for four minutes at 160 degrees. Allow to rest for ten minutes.
5. Whilst the grouse is resting, deep fry the croustillant at 180 degrees until golden brown.
6. Remove the breast from the crown, trim and get rid of the skin, brush in a grouse reduction.
7. Serve with butternut squash puree, cream savoy cabbage, blackberries & sprout leaves.

Thank you to Lords of the Manor for supplying the recipe.