Recipe: Jars of Partridge with Foie Gras and Orange

Name: Bocaux de perdreau foie gras orange
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 3 portions
Ingredients: Proportions pour 8 a 9 bocaux de 125g(style Le Parfait)3 perdreaux désossés la peau des filets et les cuisses désossées puis hachées ,les filets coupés en carrés de 1cm environ ,les foies gardés et cœurs hachés avec les viandes et les carcasses concassées200 g d'échine de porc haché300 g de veau haché200 g de lard gras haché3 échalotes ciselées30 cl de muscat (ou autres vins doux)30 cl de bouillon de volaille préparé1 lobe de foie gras frais de canard* ou d'oie juste la veine centrale retirée taillé en 8 morceaux égaux salés et poivrés3 œufs entiersthym 3 feuilles de laurier+ 4 taillées en 260 g de confiture d'oranges légèrement amères*sel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4.6/5 (12 reviews) Starters

Prep 40 min

Cook 120 min

Total 2h40

Servings 3 serv.

Ingredients for 3 servings

Proportions for 8 to 9 jars of 125g (Le Parfait style)
3 boned partridges with skin removed from fillets and thighs boned then minced, fillets cut into squares of approximately 1cm, livers kept and hearts minced with the meats and crushed carcasses
200 g minced pork shoulder
300 g minced veal
200 g minced fatty bacon
3 chopped shallots
30 cl of muscat (or other sweet wines)
30 cl prepared poultry stock
1 lobe of fresh duck or goose foie gras* with just the central vein removed, cut into 8 equal pieces, salted and peppered
3 whole eggs
thyme 3 bay leaves + 4 cut in half
60 g slightly bitter orange jam*
salt and freshly ground pepper

Step-by-step directions

Preparation the day before

1- In a saucepan, sweat your crushed carcasses in butter, then pour in your shallots and your white wine, the stock, the sprig of thyme, the bay leaves, salt and pepper, reduce to 4/5 then strain this juice which should be in glaze through a chinois strainer while pressing down as much as possible and reserve.

2- In a large bowl, place your forcemeats (veal, pork, bacon, skins and partridge thighs minced) as well as the cooled juice, the minced livers and hearts, the orange jam, the 3 eggs, the partridge cubes, salt and pepper, then using your clean or gloved fingers mix everything until this forcemeat is uniform.
Separately in a small bowl place your foie gras cubes, season them then film your 2 bowls and put in the fridge for a day of rest.

3- Line up your scalded and clean jars, then install in each one a large tablespoon of forcemeat, add to the center equally your foie gras cubes and complete with the rest of your forcemeat (your jars must be filled to 4/5) place on each a ½ bay leaf then close them and on a doubled cloth tap them well so that everything is well settled at the bottom and close.

4- In a large pot place a small grid at the bottom then stack your jars in it, fill with water that must exceed the level of these by at least 5cm.
Cover and put on the heat.

5- After boiling count 1 hour 30 minutes without stopping.
Then place your pot off the heat on a dish or a turned over plate and wait for your liquid to be completely cooled (about ten hours).
Then take them out, wipe them and store them, either in the bottom of your fridge or in a dry place sheltered from light, you will then wait (yes indeed) another 15 days or so to taste them.
Perhaps the foie gras (unless if

Foie gras Terrines Perdreau