Roast grouse with bread sauce and game chips

Method

Begin the bread sauce by infusing the milk: gently heat with shallot, bay leaf, peppercorns and cloves for 8 minutes without boiling, then strain and discard solids. Tear the bread into small pieces, pour the infused milk over it and let sit 15 minutes until absorbed; whisk smooth with 25g butter, season with sea salt and white pepper, then cover and keep warm. For the game chips, cut potatoes into thin batons (3mm), soak in cold water for 30 minutes, pat completely dry then fry in 180°C duck fat in two batches for 4-5 minutes until golden and crisp; drain on kitchen paper and season with smoked sea salt. Pat the grouse dry inside and out, season the cavities with sea salt and white pepper, place half a lemon and 2 thyme sprigs in each bird, then rub the skin with 15g softened butter and season generously. Roast in a preheated 200°C oven for 20-22 minutes, basting halfway; the birds are done when the thigh juices run clear and the internal temperature reaches 65°C for medium-rare. Rest the grouse for 8 minutes, then place on warmed plates. Deglaze the roasting tin with game stock over medium heat, scraping up the fond, simmer for 2 minutes and strain into a small jug. Present each grouse with a neat quenelle of warm bread sauce, a pile of game chips scattered alongside, and finish with a light pour of the pan jus.