Serves: 4
Difficulty: Medium
Preparation time: 20 mins
Cooking Time: 110 mins
Courtesy of the brilliant Jugged Hare
- 20 grouse legs
- 100g potato starch
- 100g corn flour
- 1 tbsp cayenne pepper
- 1 tbsp paprika
- Salt and pepper
- 2L duck fat
- For the bread sauce
- 1 pint skimmed milk
- 1 onion
- 2 cloves
- 1 cinnamon stick
- 2 tbsp chilli flakes
- 500g breadcrumbs
- Firstly trim the grouse legs of any excess fat or gristle and place in a shallow pan and cover with duck fat.
- Heat slowly and keep the heat below 65 degrees, cooking for 90 minutes until the legs are soft to touch and fall apart.
- Drain the fat (this can be kept for use another day) and allow to cool until warm.
- To make the bread sauce, place the milk, peeled onion, cloves, cinnamon and chilli in a pan and heat gently to infuse flavour for 20 minutes.
- Strain the infused milk and return to the pan, add the breadcrumbs, a handful at a time, and cook out slightly until the desired consistency is achieved. Correct seasoning and finish with a splash of double cream to give a silky texture.
To Serve
- Mix the potato starch, corn flour, cayenne, paprika and seasoning in a bowl. Take the cooked legs and dip into a little milk then into the flour mix and the deep fry until golden brown.
- Dry any excess oil with a piece of kitchen cloth and serve.