With the shooting season in full swing, this classic grouse recipe will be on the menu at The Wild Duck until mid-September.
- 4 grouse (crown removed)
- 200ml beef stock
- 200ml chicken stock
- 200ml red wine
- Red currant jelly
- 4 slices sourdough
- 300g wild mushrooms
- 3 sage leaves
- 20g butter
- 1 bunch watercress
Set oven at 200°
Heat a pan with sunflower oil that’s oven proof and will take the 4 grouse crowns. Place the crowns skin side down in the pan and brown them off.
Lift the crowns and add the sourdough and sage leaves
Place in the oven for 6 mins. Remove from the oven and set the toast on the side.
Add the elderberries and red wine, place back into the oven and roast for a further 6 mins.
Remove from the oven and place the crowns onto the toast to rest.
Place the pan onto a high heat and reduce the wine by ½, add the stock and reduce a for 5 mins. Stir in 1 tble spoon redcurrant jelly
In another small frying pan heat 20g butter and saute the mushrooms.
- Spread the liver pate generously onto the toast(recipe below), top with the mushrooms and place onto the plate
- Rest the crowns on the side of the toast and pour over the elderberry sauce
- Serve with watercress and bread sauce on the side.
- 2 onions peeled and studded with 8 cloves and 2 bay leaves
- 100g butter
- ¼ tsp nutmeg
- 200g white bread
- 1lt milk
- Infuse milk with the onions for 30mins on a low heat
- Remove the onions, add the bread, butter and nutmeg. It will be a lumpy mess but leave for 10 mins then give it a good whisk and season with salt & pepper.
Chicken Liver Pâté
- 200g chicken livers (cleaned)
- 200ml clarified butter
- 2 egg yolks
- Salt & pepper to taste
- 375ml brandy
- 180ml port
- 1 shallot cut in ½
- 1 tsp black peppercorns
- Couple bay leaves
- 1 garlic clove cut in ½
- Put all the reduction ingredients into a pan and reduce to ½ a cup and cool to room temp.
- Place livers into a food processor and blend until smooth
- Add the reduction then place in 1 yolk at a time
- Slowly add the clarified butter (you should have a nice creamy liver milk shake!)
- Season to taste
- Place into a lined terrine mould and bake in a bain-marie for 20 mins on 160⁰c