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Caramelised Figs with Partridge
1 kg Partridge; (2lb 4oz)
150 ml Commandaria; sweet red dessert wine) (5fl oz)
125 ml Dry white sherry; (4fl oz)
85 g Orange zest; strips (3oz)
350 ml Orange juice; (12fl oz)
150 ml Brown stock; (5fl oz)
4 Bay leaves
4 Pieces cinnamon stick
4 Sprigs fresh thyme
5 tb Olive oil
8 Fresh figs
250 ml Orange juice; (9fl oz)
2 ts Orange zest
125 g Caster sugar; (4 1/2oz)
4 sl White bread; cut diagonally in half
2 tb Olive oil
To make the figs: Place the sugar in a medium frying pan and place over the heat. Cook for 3-4 minutes until browned and liqufied. Add the orange juice and zest and bring to the boil. Boil for 10 minutes until reduced and thickened. Add the figs and spoon the orange syrup over to coat. Cook, turning the figs occasionally and continuing to spoon the syrup over, for 10 minutes until caramelised. Remove from the heat.
Heat a deep sided frying pan until hot, then add 2 tbsp olive oil and half the partridges. Fry on each side for 2-3 minutes until browned. Remove from the frying pan and repeat with another 2 tbsp olive oil and the remaining partridges. Wipe out the frying pan and return the birds to the pan with 1 tbsp 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 the orange zest and herbs. Season with salt and black pepper. Bring to the boil, cover and reduce the heat. Simmer for 10-15 minutes until the juices run clear when the meat is pierced at its thickest point.
Heat a large frying pan until hot then add the remaining 1 tbsp of olive oil. When the oil is hot, add the bread and fry on both sides until golden brown. 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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