Jul 31 2020

Partridge in the classic Alcántara style

Learn how to cook a traditional spanish recipe: Partridge in the classic Alcántara-style

Ingredients

4 partridges
20 gr truffle
200 gr foie gras
1 l port
50 gr duck lard
salt
pepper

Preparation

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.

Presentation

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.

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.

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."


Preparation by: César Ráez

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