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Partridge, roasted Tuscan bread and hibiscus sauce

Partridge with laurel, roasted Tuscan bread and hibiscus sauce

Partridge, roasted Tuscan bread and hibiscus sauce

PT4H

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1
Remove the legs and the breasts from the partridges. Reserve the livers and chop up the bones
  • 4 partridges
2
Heat a large saucepan over a high heat with a little oil and add the partridge bones, cook until golden brown then deglaze with white wine. Reduce by 3/4 then cover with water and allow to simmer for 2 hours
  • olive oil, for frying
  • 200ml of white wine
3
Pass the sauce through a fine sieve into a clean pan then return to the heat and reduce until you obtain a sauce consistency
4
Chop the livers and mix through the dessert wine. Season with salt and pepper
  • 50ml of dessert wine, chef uses Vin Santo
  • salt, to season
  • pepper, to season
5
Using the tip of a small knife, carefully remove the thigh bone from the partridge legs. Fill the space with the liver mixture
6
Roll the legs tightly in clingfilm and a layer of foil. Simmer in boiling water for 20 minutes, then cool in iced water
7
Preheat a water bath to 75°C
8
Remove the legs from the cling film and foil and split between 2 vacuum bags, amking sure they are laying flat. Add 1 bay leaf and 50ml olive oil to each bag and seal. Cook the thighs for 3 hours
  • 4 bay leaves
  • extra virgin olive oil
9
Turn the water bath down to 58°C
10
Arrange the partridge breasts between 2 vacuum bags, making sure that they are flat. Add 50ml olive oil and a thyme sprig to each bag. Cook the breasts for 1 hour
11
While the partridge is cooking, bring 250ml water to the boil, turn down to a simmer and add the hibiscus flowers. Cover and leave to infuse for 15 minutes
  • 250ml of water
  • 5g of hibiscus flowers, dried
12
Remove the flowers and add 1 teaspoon of brown sugar. Place over a medium heat and reduce to a sauce consistency
  • 1 tsp brown sugar
13
Cut the bread into 1.5cm cubes. Pan fry in olive oil until golden and crispy, reserve
  • 2 slices of bread, Italian-style
14
Once the partridge breasts are cooked, melt the butter in a large frying pan and add the breasts and legs. Pour over the sauce and simmer for a couple of minutes to thicken
  • 30g of butter
15
To serve, carve the partridge breasts into slices and cut the legs in half and stand up on the plate. Arrange a few breadcrumbs around and pour over the sauce. Pipe dots of the hibiscus sauce along the middle of the plate. Garnish with a bay leaf

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Ingredients

Metric

Imperial

Partidge

  • 4 partridges
  • 200ml of white wine
  • 50ml of dessert wine, preferably Vin Santo
  • 30g of butter
  • extra virgin olive oil
  • salt
  • pepper
  • olive oil, for frying

Croutons

  • 2 slices of bread, preferably Tuscan

Hibiscus sauce

  • 5g of hibiscus flowers, dried
  • 250ml of water
  • 1 tsp brown sugar

To plate

  • 8 bay leaves

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