- Credit: Pan-fried grouse breast with caramelised apple
- Credit: Moroccan spiced duck pie
Recipe Of The Month: Game
Pan-fried grouse breast with caramelised apple (Serves 2)
4 grouse breasts
1 tbsp olive oil, plus extra to serve
2 small eating apples, cored and cut into wedges
1 tbsp thyme leaves
1 tbsp honey
2 tbsp cider vinegar
2 slices brioche
1 head chicory, broken into leaves
1 shallot, thinly sliced
50g pecan nuts, toasted and roughly chopped
1- Season the grouse with salt and pepper. Heat the olive oil in a large non-stick frying pan, then fry the grouse breasts skin-side down for 3 minutes. Turn them over and cook for 2 more minutes. Remove them from the pan and transfer them to a board to rest.
2- Place the frying pan back on the heat and add the butter. When it foams, add the apple wedges and thyme, and cook until the apple is caramelised and starting to soften. Remove the apple, then add the honey, vinegar and any meat juices from the board, and swirl to blend. Remove the pan from the heat.
3- Lightly toast the brioche and place each piece in the centre of a plate. Toss the chicory, shallot and caramelised apple slices together in a bowl, and drizzle the sauce over them. Thinly slice the grouse breasts, toss into the salad, and pile on top of the toast. Top with pecan nuts and serve with a drizzle of olive oil.
Moroccan spiced duck pie (Serves 4–6)
2 mallard ducks (total weight about 1.6kg)
2½ tsp cinnamon
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
½ tsp allspice and ground ginger
1 tbsp olive oil
2 onions, roughly chopped
2 garlic cloves, roughly chopped
75g dried apricots, roughly chopped
50g toasted flaked almonds
1 tbsp honey
50ml good chicken stock
Coriander and flat-leaf parsley, roughly chopped
1 egg, beaten
Premade shortcrust pastry
1- Preheat the oven to 220°C/425°F/Gas 7. Pat the duck dry with kitchen roll, prick it all over, then place on a rack in a roasting tin.
2- Mix the spices together and rub half the mixture over the duck. Roast for 45 minutes, basting halfway through. Remove the birds from the oven and set aside for 20 minutes.
3- Heat the butter and oil in a large frying pan, then cook the onions for 10 minutes, stirring regularly until they soften and brown. 4 Add the remaining spice mixture, garlic, apricots and almonds; cook for another 2 minutes. Stir in the honey and stock, and simmer for a few minutes until reduced slightly. Remove from the heat and set aside.
5- Once the duck is cool, remove the meat from the bones, discarding most of the skin, and chop it into chunks. Mix it up with the onion mixture, along with the chopped herbs.
6- Reduce the oven to 180°C/350°F/Gas 4. Grease a 20cm springform cake tin and line with 5mm-thick shortcrust pastry; make sure the pastry comes at least 2cm over the side.
7- Pack the filling into the base of the pie; place a round of pastry on top, and brush with the beaten egg. Fold the pastry sides over and press gently to seal. Brush with more beaten egg, make a steam hole in the centre, then bake for 1 hour or until golden.
8- Leave to stand for 10 minutes, then take the pie out of the tin and transfer to a wire rack to cool to room temperature. Serve with mixed leaves and a dollop of mustard.
Find these recipes and more in the August issue of Harrods Magazine, available to download through the Harrods app.
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Recipes by Rosie Reynolds.