On the First Day of Christmas, if your true love gives you a partridge in a pear tree here’s how you can prepare it! Using a variety of our fresh herbs here’s a modern twist on a traditional dish that has become one of our favorites!
Roasted Partridge with Pear Salad
Serves 2
* 2 Partridges
* 5 Celery Stalks
* Sea Salt
Soak
* 4 Cups of Hot Water
* 1 Fresh Bay Leaf
* 1 Tsp. of Fresh Thyme
* 1 Sprig of Fresh Rosemary
*5 Chopped Fresh Garden Sage Leaves
* 1/4 Cup of Sea Salt
* 1 Lemon or Lime for Juice and Zest
Sauce
* 2 Tbs. Unsalted Butter
* 3 Tbs. Demi-Glace (store bought, or use our Bouquet Garni Kit to grow and make your own!)
* 3 Tbs. Apple Brandy
* 1 Tbs. Cider Vinegar
* 1 Minced Shallots or Chives
* 1/4 Tsp. Cinnamon
* Sea Salt to taste
1) Combine ingredients for soak with 4 cups of hot water. Stir and let cool to room temperature.
2) Once cooled, submerged partridges in soak mixture and refrigerate overnight.
3) Once refrigerated, preheat oven to 425 F degrees and pat partridges dry. Let sit and warm to room temperature for 25 minutes.
4) Stick 1/4 of a lemon or lime (or for a less acidic flavor, try using fresh Lemon Verbena) into each of the partridges. For a saltier taste, add a pinch of salt to each bird, otherwise the soak will have made them somewhat salty.
5) In an oven-proof pan, make a bed of the celery stalks in the bottom of the pan to lay the partridges on top for roasting. Oven roast for 35 minutes. Make sure meat in the center of the bird is around 155 with a meat thermometer to avoid illness.
6) Remove the celery and partridges from the pan and melt butter over medium heat. Saute shallots until slightly brown and add the ingredients to make the sauce. Stir well to combine each ingredient and let simmer until well cooked through, before turning off the heat completely.
Pear Salad
Serves 2
* 2 Asian Pears
*1 1/2 Cup of Walnuts (You can also used candied walnuts)
* 1 Cup of Goat Cheese
* Arugula, add more or less to your liking.
1) Wash and shake Arugula dry and add to bowls.
2) Dice pears and sprinkle over Arugula.
3) Add walnuts and goat cheese to your liking.