Recipe: Roasted Young Partridge in a Cocotte

Name: Roasted Young Partridge in a Cocotte
Prep time: 45 min
Cook time: 20 min
Total time: 125 min
Yield: 2 servings
Ingredients: 1 Beautiful young partridge from the hunt of the year; Approximately 450 g (16 oz) with feathers, 280 g (10 oz) cleaned and trussed; The liver and heart reserved; 2 Peeled shallots; 1 Shallot, finely chopped; 1 Bay leaf, 1 sprig of thyme, a few grains of fleur de sel; 30 g (1.1 oz) of cooked foie gras block; 20 g (0.7 oz) of country lard cut into small cubes; 2 Small strips of smoked breast; 2 Toasted slices of bread

By chef patrick Asfaux 4.1/5 (7 reviews) · 🍳 15 made it

Prep 45 min

Cook 20 min

Rest 1h

Total 2h05

Servings 2 serv.

Ingredients for 2 servings

Adjust for

servings

1 Beautiful young partridge from the hunt of the year
Approximately 450 g (16 oz) with feathers, 280 g (10 oz) cleaned and trussed
The liver and heart reserved
2 Peeled shallots
1 Shallot, finely chopped
1 Bay leaf, 1 sprig of thyme, a few grains of fleur de sel
30 g (1.1 oz) of cooked foie gras block
20 g (0.7 oz) of country lard cut into small cubes
2 Small strips of smoked breast
2 Toasted slices of bread

Step-by-step directions

1 Salt and pepper the inside of the partridge and stuff it with thyme, bay leaf and a few grains of fleur de sel.

2 In a cocotte suitable for the oven, add the small cubes of lard, when melted, add the partridge and brown it on all sides, place it breast side up, add your shallots and arrange your strips of smoked breast around your partridge.
Cook covered in a preheated oven at 180°C (355°F) (gas mark 6) for 14 minutes, then remove your cocotte, pour in 8 cl (0.3 cup) of water and cover again to let it rest for 15 minutes.

3 Meanwhile, chop your liver and heart, sauté them a little with butter in a pan, salt and pepper, then add the chopped shallot, remove from heat and when cooled, mix with the foie gras then spread on your 2 toasts which you will then cut diagonally.

4 Then on two hot plates, serve your 1/2 partridge, disjointed, bring the sauce from your cocotte to a boil, pour a little over the partridges, serve the rest in a sauce boat, place a shallot on each plate and the toasts on each side.
If you can find some porcini mushrooms or chanterelles sautéed to go with it, that would be just perfect.