Roasted Chukar with Ginger and Sweet Potato Puree
A deliciously memorable meal featuring crispy whole chukar and a smooth, flavorful puree
Northeast of Wichita, Kansas, sits a small, farm-to-table restaurant where you can find a seasonal five-course menu inspired by the freshest local ingredients from growers, farmers, and regional purveyors. Every evening at Elderslie Farm is a “celebration of the ‘terroir’ of our region.”
I don’t consider myself a culinary snob, or even a foodie—Buffalo Wild Wings is my favorite restaurant—but I have a deep appreciation for good food done right. So often, when friends recommend a restaurant, I leave the table underwhelmed due to all the hype. (Maybe that does make me a snob after all.)
Every time I have been to Elderslie Farm, though, my high expectations are exceeded. This past February, Elderslie served braised beef short rib with a sweet potato puree. The dish was nothing short of incredible. The puree resonated with notes of not only sweet potato, but also ginger and orange zest. I knew, upon returning home, I would need to try and recreate some semblance of this puree and pair it with a roasted upland bird.
About This Recipe
With this recipe, I served chukar, but I believe this puree would pair well with any wild bird cooked to perfection. If you plan to use pheasant for this recipe, make sure to follow this perfectly roasted pheasant recipe.
This gingery, garlicky sweet potato puree will pair well with more than just birds, too. If you have venison or other wild big game you wish to prepare, this puree will compliment just about any protein you can plate. I would say, though, it may be most enjoyable during cold times of the year, as sweet potatoes aren’t what most people think about when summer rolls around.
Pluck Upland Birds Before Roasting Them
Taking the time to pluck birds locks in both flavor and moisture. When cooking whole birds, a plucked bird will produce a better end product compared to a skinned whole bird. But plucking takes time, likely 20 minutes and potentially more. Upon returning home from the field, it may be worth plucking the birds in the most pristine conditions and skinning the rest. Skinned birds work well in other dishes where we aren’t trying to roast the bird whole.
Fresh Flavor Pairings Can Raise The Bar
I always enjoy being introduced to new flavor profiles and pairings. The newness doesn’t even have to be complicated in terms of ingredients and preparation. However, for me to want to recreate the recipe, the food has to be memorable.
Wichita is home to a few solid restaurants, but the great ones continue to “play the hits,” seldom making alterations to their menu. The chef at Elderslie, Katharine Elder, continues to reinvent the cuisine and is perennially raising the bar for herself while exploring how local ingredients can improve the flavor and overall restaurant experience.
Roasted Chukar With Ginger and Sweet Potato Puree
Ingredients
- 2 whole chukar plucked
- Kosher salt
- Black pepper freshly cracked
- Avocado oil or similar high-temp oil
- 1½ cups sweet potato diced
- 1 shallot thinly sliced
- 1 tsp ginger freshly minced
- 2 cloves garlic freshly minced
- 2 tbsp salted butter
- ¼ tsp rice vinegar
- Zest from one mandarin orange
- ½ cup hard cider
- ½ cup heavy whipping cream
Instructions
- Season the fully thawed chukars with salt and pepper the night before you plan to cook them. Leave the birds uncovered in the fridge with ample ventilation on all sides so the skin can dry. Dry skin makes for crispier skin when cooking.
- Truss the chukars ahead of cooking. Use kitchen twine to tie legs close to the body for more even cooking. Also, rub a thin layer of avocado oil over all sides of the birds.
- To make the sweet potato puree, pre-heat the oven to 400 F. In a large skillet heated on medium, add 1 tablespoon of salted butter along with thinly sliced shallot. Cook the shallot until it’s soft and slightly brown. Add the freshly minced ginger and garlic. Cook for 5 minutes more, stirring frequently.
- Meanwhile, on a baking sheet, roast the diced sweet potato for 10 to 15 minutes or until the cubes are fully cooked. Add them to the skillet with shallot, ginger, and garlic along with another tablespoon of salted butter. Stir in and add the rice vinegar, mandarin zest, and hard cider. Turn the burner to medium-low and stir for 5 minutes.
- Add the skillet ingredients to a blender. Blend thoroughly until puree texture.
- In a medium saucepan heated on medium-low, add the heavy whipping cream. Once warm, add the puree from the blender and stir it all together. Cover the saucepan and turn the heat to low until you are ready to serve. If it’s too thick, add a bit more cream or hard cider.
- To cook the chukar, using either a very hot air fryer or a broiler, sear both sides until the skin is crispy, about 5 minutes each side. Remove the birds from the oven. Lower the oven or air fryer temperature to 300 degrees F. Once the oven reaches 300 F, put the birds back in and roast them for 15 to 20 minutes or until fully cooked. Remove the birds from the oven and allow them to rest for 10 minutes prior to serving alongside the sweet potato puree.
Nutrition