Stuff the partridges with the foie gras and truffle and marinate in the port for 12 hours. Drain, then brown in the duck lard over a high flame.
Transfer to an oven dish, pour over a little port, cover and cook in the oven for three hours at 175ºC / 347ºF. When cooked, remove the partridges from the cooking dish and reduce the sauce.
Serve the whole partridge at the center of the plate, opening it up a
little to reveal the filling. Also separate the breast from the leg.
Season with salt and pepper and add a little of the reduced cooking
juices. Decorate with a petunia flower bud and a cardoon.
Chef's Remark:
"This may well be one of the oldest of monastic recipes. It was found in the late 17th-century in the San Benito de Alcántara Convent in Cáceres. The updated version includes three top-ranking culinary products: black truffle, foie gras and port. The result is a very aromatic dish with a hint of sweetness that comes from the long cooking, similar to what happens with chocolate."
Sotorrondero 2007 (DO Méntrida), by Bodegas Jiménez-Landi. This is a
surprising, young red wine made from Syrah and Garnacha grapes and aged
for 10 months in oak barrels. Bright maroon in color and with plenty of
body, it is an aromatic wine that is smooth on the palate. The tannins
in the long aftertaste complement this exquisite, timeless dish.
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