Chef Russell Jackson is busy preparing for the opening of his new restaurant in Pier 5, Lafitte, but he took the time to provide this special recipe for the holidays.  Read what Jackson has to say about San Francisco, his personal interests and his new venture.

Pot Roasted Partridge in a Celery Root Bath

Ingredients:

• Slice of orange
• Slice of lemon
• Garlic clove, crushed
• Sprig of thyme
• Sprig of rosemary
• Bay leaf
• Piece of star anise
• 2 juniper berries
• 3 peppercorns
• Salt
• 1 partridge
• Small handful of cubed, smoked bacon
• 1 sliced leek
• 1 medium celery root, julienned
• 1 T butter
• 1 cup good white or champagne vinegar
• 1 cup chicken stock
• 1 T chopped prunes
• Dash of single malt whisky
• Splash of heavy cream plus 1/2 cup
• 2 T bread crumbs
• 1 T toasted, chopped hazelnuts
• 1 T chopped fresh sage

Directions:

1. Make a seasoning bundle:  Place the slice of orange, lemon, garlic, thyme, rosemary, bay leaf, star anise, juniper berries and peppercorns in a piece of muslin.  Wrap and tie with string and put inside the bird.  Truss the legs and season with salt.
2. Preheat the oven to 350 degrees.  Lightly brown a handful of bacon in a frying pan.  Remove and put it in a casserole dish with the leek, celery root and butter.
3. Cook over a medium heat for a few minutes then add a cup of good quality white or champagne vinegar.  Simmer until it has nearly evaporated, then add the chicken stock.  Bring up to a simmer and add the prunes and a dash of whisky.
4. Brown the partridge in the bacon fat in the frying pan, then put into the pot.  Cover and cook in the oven for 15-20 minutes, then take out and rest for 10 minutes, with the bird positioned legs down so the seasoned cavity juices flow into the pot.
5. Remove the bird, cut off the legs and carve off the breast meat (although carving is optional).
6. Add a good splash of heavy cream to the pot and boil for a few minutes.  Add back the partridge; whip another 1/2 cup heavy cream until thickened and put into the casserole - stir once.
7. Next fry the bread crumbs with the hazelnuts and sage.
8. Serve the partridge with the creamy sauce and leeks and the bread crumb mixture scattered over the top.

More holiday recipes:

Waterbar Pastry Chef Emily Luchetti's Gingerbread with Apple Compote

Butterfly Chef Rob Lam's Tofu and Shrimp "Shu Mai"