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Roast spatchcock with pancetta and pear

Name: Roast spatchcock pancetta pear Colin Fassnidge
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 400g baby kipfler potatoes, scrubbed and halved on an angle; 4 x 550g whole spatchcock; 1 lemon, quartered; 4 garlic cloves, bruised; 8 sprigs sage; 16 thin slices pancetta; 1 tbs olive oil, plus extra for drizzling; 20g butter; 4 small pears, peeled, halved; 1 tbs maple syrup; ¼ cup (60ml) red wine vinegar; 2 cinnamon sticks; 2 star anise; 2 cups (500ml) chicken stock; 1 radicchio, cut into thin wedges; Baby herbs such as red-veined sorrel (optional); Amaranth (optional)

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by Colin Fassnidge

Chef and My Kitchen Rules judge

May 01, 2018

Take a change from chicken in the elegant spin on roast fowl, says Colin Fassnidge

400g baby kipfler potatoes, scrubbed and halved on an angle
4 x 550g whole spatchcock
1 lemon, quartered
4 garlic cloves, bruised
8 sprigs sage
16 thin slices pancetta
1 tbs olive oil, plus extra for drizzling
20g butter
4 small pears, peeled, halved
1 tbs maple syrup
¼ cup (60ml) red wine vinegar
2 cinnamon sticks
2 star anise
2 cups (500ml) chicken stock
1 radicchio, cut into thin wedges

To serve

Baby herbs such as red-veined sorrel (optional)
Amaranth (optional)

Method

1.

Preheat oven to 200°C. Place potato and ¼ cup (60ml) water in a bowl, cover with a plate and microwave for 8 minutes.
2.

Trim wing tips from spatchcock using kitchen scissors. Rinse skin and cavities and pat dry with paper towel. Stuff each cavity with a lemon quarter, garlic clove and sprig of sage. Wrap 4 slices of pancetta around each breast, tuck 2 leaves of sage under the pancetta and secure underneath with a toothpick. Tie legs together with kitchen string. Place in a heavy-based roasting pan.
3.

Heat oil and butter in a frying pan over medium-high heat and cook pear and potato cut-side down in batches for 4 minutes or until golden.
4.

Place in roasting pan. Add maple syrup, vinegar, cinnamon and star anise to frying pan, bring to the boil for 1 minute, then add stock and return to the boil for 6 minutes. Pour mixture over spatchcock. Scatter with remaining sage leaves, drizzle with 2 tbs of extra oil and season.
5.

Roast for 45-55 minutes, basting occasionally, until pancetta is golden brown and the juices of the spatchcock run clear when the thickest part of a thigh is pierced with a skewer. Cover loosely with foil and rest for 20 minutes.
6.

Transfer to a platter. Drizzle with half the pan juices, sprinkle with herbs and serve with radicchio and remaining pan juices.