Partridge in the Classic Alcántara-style


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.

Spanish recipe: Partridge in the classic Alcántara-style. Photo by: Toya Legido/©ICEX.


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.




3 h. (+12 h. to marinate the partridge)

  • 4 partridges
  • 20 gr truffle
  • 200 gr foie gras
  • 1 l port
  • 50 gr duck lard
  • salt
  • pepper
  • 4 partridges
  • 0.705 oz truffle
  • 7.055 oz foie gras
  • 1.76 pint port
  • 1.764 oz duck lard
  • salt
  • pepper
  • 4 partridges
  • 0.122 cup truffle
  • 0.95 cup foie gras
  • 4.352 cup port
  • 0.26 cup duck lard
  • salt
  • pepper
Wine match

Antonio Garzón

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.