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Peking Chukar Partridge “Home Style”

Peking Chukar Partridge "Home Style"
YIELDS
6 servings
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Ingredients

The Partridge

5
lb(s) (One) Partridge (substitute duck if partridge is not available)
tsp sea salt
½
cup vodka
½
cup hoisin sauce
4
Tbsp maltose
2
cup water

The Mandarin Pancakes

2
cup all-purpose flour
¾
cup boiling water
1
Tbsp sesame oil

"Home Style" Accompaniments

8
scallions, cut on a bias
1
seedless cucumber, julienned
1
cup hoisin sauce
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Directions

Step 1

Remove the fat from the inside of the partridge cavity, slice off the tail and discard.

Step 2

Rinse the partridge – inside and out – and dry.

Step 3

Rub the inside of the partridge with sea salt.

Step 4

Place the partridge on a large platter, douse with vodka, and rub the alcohol all over the bird.

Step 5

Let the bird sit for 3 hours while rubbing it with vodka every half hour.

Step 6

In the meantime, dissolve the hoisin sauce and maltose in the water.

Step 7

Once the 3 hours have passed, rub the maltose mixture all over the bird using a brush.

Step 8

Place the bird on a rack and place in the fridge for 5 hours, brushing it every half hour with the maltose mixture.

Step 9

Pre-heat your oven to 400°F.

Step 10

Line a roasting pan with aluminum foil and pour in 2 centimeters of water.

Step 11

Keeping the bird on its rack, place it onto the roasting pan.

Step 12

Place the bird in the oven and cook for 30 minutes.

Step 13

Turn the heat down to 300°F and cook for another 2 hours.

Step 14

Pour the boiling water into a bowl with the flour stirring with a wooden spoon until cool enough to handle.

Step 15

Knead the dough for 10 minutes, at which point it should be soft.

Step 16

Roll the dough into a ball, wrap it in plastic wrap and let sit for 30 minutes.

Step 17

Cut the ball into four equal quarters, and using some flour, roll each quarter into long cylinders.

Step 18

Cut the cylinders into pieces precisely 2 inches long and form them into balls.

Step 19

With a rolling pin, flatten the dough into a circular shape resembling a pancake.

Step 20

In a heavy skillet pan over medium heat, begin cooking the pancakes until small bubbles appear, then flip sides and repeat.

Step 21

To reheat the pancakes when serving simply steam them in a bamboo steamer.

Step 22

The proper way to eat this is to slice your favourite part of the partridge and place it on a mandarin pancake that has been spread over with some hoisin sauce. Add some scallions and cucumber to taste and eat like you would a taco!

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