Ingredients
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4 young partridges, halved
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup unsalted butter
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1 small onion, chopped
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3/4 cup chicken stock
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1/2 cup dry white vermouth
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1/2 cup fresh orange juice
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5 fluid ounces double cream (5/8 cup heavy cream)
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1 tablespoon chopped fresh chives
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1 tablespoon unsalted butter
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1 tablespoon white flour
Instructions
- Sprinkle the partridges, inside and out with half the salt and peper.
- In a large saucepan, melt all but 1 Tbsp butter over moderate heat.
- When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
- Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife.
- Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
- Keep warm while you make the sauce.
- TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan.
- Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
- Pour in the chicken stock and vermouth and add the remaining salt and pepper.
- Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
- Reduce the heat to moderate and add the orange juice, cream and chives.
- Gradually stir in BEURRE MANIE*, a small piece at a time.
- (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour).
- Add in small knobs to the boiling liquid.
- Whisk constantly until the butter melts and sauce is thickened.
- Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
- Remove the pan from the heat and pour the sauce over the partridges.
- Garnish with the orange slices and serve immediately.