Peking Chukar Partridge “Home Style”

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

Rinse the partridge – inside and out – and dry.

Rub the inside of the partridge with sea salt.

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

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

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

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

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

Pre-heat your oven to 400°F.

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

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

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

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

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

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

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

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

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

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

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

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

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!