Grouse, Bread Sauce and Blackberries

Grouse, Bread Sauce and Blackberries

2Grouse is my favourite game bird – the glorious twelfth is a momentous occasion in Scotland and is a moment of celebration for all game lovers.

Grouse is best served simply – here the breast is pan fried and served with a simple bread sauce and fresh blackberries plundered from the neighbours tree!

I urge you to try grouse, it is remarkably tender with an incredible depth of flavour.

Grouse, Bread Sauce and Blackberries
Serves 4


For the Grouse: 8 Grouse Breasts (or 4 Grouse, Breasts Removed), 1tbsp Olive Oil, 25g Unsalted Butter, 1 Rosemary Sprig, Sea Salt, Cracked White Pepper, Large Handful Small Blackberries

For the Bread Sauce: 1 Small Onion, 6 Cloves, 350ml Semi-Skimmed Milk, 150g White Bread, 25g Unsalted Butter, Sea Salt, Cracked White Pepper


1) Make the bread sauce. Half the onion and stud with cloves. Place in a small saucepan with the milk and bring to the boil, simmer for 5 minutes and remove from the heat. Strain the liquid back into the saucepan. Add the butter and bread and leave to stand for 5 minutes. Blend with a hand blender until smooth. Season with sea salt and white pepper to taste. Set aside or keep warm until serving.

2) Season the grouse breasts with sea salt and white pepper. Place a large frying pan over a medium-high heat. Add the olive oil and fry the grouse breasts with the rosemary for 2-3 minutes each side. Add the butter just before the end of cooking and baste the breasts. Once cooked, allow to rest for 5-10 minutes.

3) Serve the grouse with the bread sauce and a handful of small fresh blackberries.



Slow Cooked Duck Breast

Slow Roasted Duck
A well cooked duck is a magnificent thing – deliciously crisp fat and rich, gamey meat . I have always loved incorporating acidic fruits into savoury dishes and duck works brilliantly with nearly all members of the ‘berry’ family!

The best way to cook duck is to remove the legs and confit and cook the breast on the bone as a crown. I detail instructions below for cooking a crown of duck sous vide.

For inspiration, I paired the slow cooked duck breast with:

Bread Sauce
Duck Gravy
Pickled Blackberries
Confit duck leg with peas, lettuce and mint
Slow Cooked Duck Breast

Sous Vide Duck Crown
Serves 2

1 Duck Crown (1 Duck – Legs, Wings and Wishbone removed)
2 tsp Ground Mace
4 tbsp Olive Oil
25g Unsalted Butter
Sea Salt
Freshly Ground Black Pepper


1) Pre heat the water bath/sous vide machine to 62C.

2) Score the skin of the duck breasts and rub the ground mace into the breasts. Place a large pan on a high heat – add half the olive oil and sear the crown breast side down until the fat is golden and well rendered (approximately 5-10 minutes).

3) Remove from the pan and allow to cool.

4) Vacuum pack the duck crown in a large vacuum bag. Place in the water bath and allow to cook for 1 1/2 hours.

5) Remove the crown from the water bath and the vacuum bag. Slice the breasts off the crown.

6) Place a pan over a high heat and add the olive oil. Season the duck breasts with salt and pepper. Sear skin side down for 2-3 minutes to crisp up the fat. Add the butter to the pan and turn the duck breasts over. Baste with the butter for 1 minute.

7) Remove the duck breast from the pan. Allow to rest, covered, for 5 minutes. Slice and serve.