Roasted crown and slow-braised leg of Berwickshire grouse, spiced, seared foie gras and lemon dust "en feuilleté" with pickled blueberries and truffled mashed potatoes by Neil Churchill, head chef of Boisdale of Bishopgate in London.
INGREDIENTS
(Serves one)
- Zested peel of 1 lemon
- 1 whole Berwickshire grouse
- 50g clarified butter
- 80g duck foie gras
- 500ml chicken stock
- 50ml whipping cream
- Salt and pepper
- 4 spices: black pepper, cinnamon, cloves and star anise
- 7 blueberries
- 50ml Cabernet Sauvignon vinegar
- 20g brown sugar
- 1/2 or 1/4 freshly grated black truffle
- 2 medium potatoes, roughly chopped
- 100ml fresh double cream
- 50g unsalted butter
- 1 egg yolk
- 1 puff pastry lid
METHOD
Prepare the lemon dust by drying the lemon in an oven preheated to 100°C, then grind to a powder in a pestle and mortar.
Remove legs from grouse and season. Brown the legs in clarified butter and braise slowly in chicken stock for one-and-a-half hours. Shred the leg meat and reserve.
Reduce game-infused chicken stock by half. Combine with semi-whipped whipping cream and shredded grouse. Season.
Boil the roughly chopped potatoes in salted water. When cooked, pass through a fine drum sieve, add double cream and beat in chilled diced butter and freshly grated black truffle. Keep hot.
Boil brown sugar and Cabernet Sauvignon vinegar together, reduce until the syrup thickens and add blueberries.
Season and rare-roast crown of grouse for approximately 15 minutes, sear foie gras and four-spice seasoning.
Once the grouse is cooked, finish with the lemon dust. Bake the pastry lid and reglaze with the egg yolk.
Sit the leg meat, rare roasted breasts, seared foie gras and blueberries under the puff pastry lid, smear truffled mashed potato to the side and serve.