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Ingredientes
- 1 kg Partridge, (2lb 4oz)
- 150 ml Commandaria, sweet red dessert wine) (5fl ounce)
- 125 ml Dry white sherry, (4fl ounce)
- 85 gm Orange zest, strips (3oz)
- 350 ml Orange juice, (12fl ounce)
- 150 ml Brown stock, (5fl ounce)
- 4 x Bay leaves
- 4 piece cinnamon stick
- 4 sprg fresh thyme
- 5 Tbsp. Extra virgin olive oil
- 8 x Fresh figs
- 250 ml Orange juice, (9fl ounce)
- 2 tsp Orange zest
- 125 gm Caster sugar, (4 1/2oz)
- 4 slc White bread, cut diagonally in half
- 2 Tbsp. Extra virgin olive oil
Direcciones
- To make the figs: Place the sugar in a medium frying pan and place over the heat. Cook for 3-4 min till browned and liqufied. Add in the orange juice and zest and bring to the boil. Boil for 10 min till reduced and thickened. Add in the figs and spoon the orange syrup over to coat. Cook, turning the figs occasionally and continuing to spoon the syrup over, for 10 min till caramelised. Remove from the heat.
- Heat a deep sided frying pan till warm, then add in 2 tbsp extra virgin olive oil and half the partridges. Fry on each side for 2-3 min till browned.
- Remove from the frying pan and repeat with another 2 tbsp extra virgin olive oil and the remaining partridges. Wipe out the frying pan and return the birds to the pan with 1 tbsp extra virgin olive oil.
- Pour in the commandaria and dry sherry then flame to burn off the alcohol. Pour in the orange juice, brown stock and add in the orange zest and herbs. Season with salt and black pepper. Bring to the boil, cover and reduce the heat. Simmer for 10-15 min till the juices run clear when the meat is pierced at its thickest point.
- Heat a large frying pna till warm then add in the remaining 1 tbsp of extra virgin olive oil. When the oil is warm, add in the bread and fry on both sides till golden. Remove from the pan and drain briefly on kitchen paper. Serve the partridge on top of the toast with the figs placed around and sauce spooned over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 4 servings | |
| Calories 484 | |
| Calories from Fat 223 | 46% |
| Total Fat 25.24g | 32% |
| Saturated Fat 3.59g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 302mg | 13% |
| Potassium 664mg | 19% |
| Total Carbs 56.23g | 15% |
| Dietary Fiber 6.4g | 21% |
| Sugars 33.74g | 22% |
| Protein 4.67g | 7% |
