Salt CrustRoasted Partridge with Figs and Chocolate-Balsamic Syrup

  1. Preheat the oven to 400F.
  2. Mix together the garlic, rosemary, juniper, and pepper in a small bowl.
  3. Rub the partridges inside and out with the mixture and stuff a fig into the cavity of each bird.
  4. Heat the oil in a large skillet over medium-high heat.
  5. Put as many of the birds as will fit comfortably in the pan and brown as evenly as possible all over their surfaces, about 2 minutes per side.
  6. Repeat until all of the birds are browned.
  7. Set aside to cool for 15 minutes.
  8. Have ready a large casserole dish just large enough to accommodate the four birds.
  9. Press the sel gris between your fingers.
  10. It should be moist enough to stick together.
  11. If it isnt, stir in a few tablespoons of water until the salt is moist enough to cling together when firmly pressed.
  12. In the casserole dish, make four 1/2-inch-thick oval pads of the sel gris, each just large enough to hold a bird.
  13. Place a bird on each oval and pack the remaining salt around each bird until it is completely encased.
  14. Bake for 30 minutes.
  15. While the birds are roasting, boil the balsamic vinegar in a small saucepan or skillet until reduced by half.
  16. Remove from the heat and swirl in the chocolate until melted; keep warm.
  17. Remove the birds from the oven and let stand for 5 minutes.
  18. Break the salt crusts and brush off any salt clinging to the surface of the partridges.
  19. Remove the figs from the cavity and arrange on four plates, along with the birds.
  20. Drizzle with chocolate-balsamic syrup and serve.

garlic, fresh rosemary, berries, freshly ground black pepper, partridges, fresh figs, extravirgin olive oil, sel gris, water, balsamic vinegar, bittersweet chocolate

Taken from www.epicurious.com/recipes/food/views/salt-crust-roasted-partridge-with-figs-and-chocolate-balsamic-syrup-382462 (may not work)

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