Roast Partridge and Pear Gravy

Roast Partridge and Pear Gravy

On the first day of Christmas, Belling gave to me… Roast partridge with a rich pear gravy. Beautifully tender and perfectly presented, this dish will no doubt impress.

  • Serves: 2
  • Preparation Time: 20 Minutes
  • Cooking Time: 25 Minutes


  • 2 oven-ready partridges
  • 20g salted butter, in 2 knobs
  • 4 fresh thyme sprigs
  • 1tbsp olive oil
  • 2 pears, sliced thinly using a mandoline
  • 1 small onion, thinly sliced
  • 100ml pear cider
  • 150ml chicken stock
  • 1tbsp pear jam
  • ½ tsp butter, softened
  • ½ tsp plain flour


  • Preheat the oven to 230C.
  • To prep the partridges, insert a knob of butter and thyme sprig into each bird cavity. Season all over with salt and pepper.
  • Lay 4 thin slices of pear, overlapping across the breasts of the bird and secure with string.
  • In a small roasting tin, fry the olive oil and onion for 5 minutes until lightly browned. Arrange the onions in the centre of the tin and lay the birds on top.
  • Roast the partridges for 15 minutes then lower the oven temperature to 180C and roast for a further 10 minutes.
  • Transfer the birds to a plate and cover with foil. Leave to rest in a warm place until serving.
  • For the gravy, discard the excess fat on the roasting tin and then place the tin on a medium-high heat.
  • When it starts to sizzle, add the pear cider. With a wooden spoon, stir and scrap the caramelised parts off the tin.
  • Boil for 2 minutes until it thickens then add the stock and pear jelly. Allow the mixture to bubble vigorously for 4-5 minutes until reduced.
  • Strain the gravy into a small pan and then bring it back to a simmer.
  • In a small bowl, blend the softened butter and flour, then whisk in slowly to the gravy. Keep stirring until the gravy is thick and glossy.
  • Carve the partridge breasts and serve 2 per person with lashings of pear gravy alongside roasted seasonal vegetables.