Name: Roasted Partridge with Garlic Greens and Grappa Soaked Figs
Yield: 4 servings
Ingredients: 4 small partridge, about 12 ounces each; 1 lemon, diced; 3-4 sprigs flat parsley; 4 bay leaves; 2 shallots, peeled and sliced; Course salt, to taste; Freshly ground black pepper to taste; 2 Tbsp truffle butter; 1 bunch Swiss chard; 1 head roasted garlic, skins removed; 1 Tbsp olive oil; 3 Tbsp white wine; Course salt to taste; Freshly ground black pepper, to taste; 8-10 ripe black figs cut in half; 1 Tbsp olive oil; 1 Meyer lemon, slices; ½ cup grappa; 2 Tbsp white wine; 2 cup roasted chicken jus

Yields

4 servings

ingredients

Roasted Partridge

small partridge, about 12 ounces each

lemon, diced

3-4

sprigs flat parsley

bay leaves

shallots, peeled and sliced

Course salt, to taste

Freshly ground black pepper to taste

Tbsp truffle butter

Garlic Greens

bunch Swiss chard

head roasted garlic, skins removed

Tbsp olive oil

Tbsp white wine

Course salt to taste

Freshly ground black pepper, to taste

Grappa Soaked Figs

8-10

ripe black figs cut in half

Tbsp olive oil

Meyer lemon, slices

cup grappa

Tbsp white wine

cup roasted chicken jus

Ingredient Substitution Guide

directions

Step 1

Wash birds inside, and cut. Pat dry with a clean kitchen towel.

Stuff cavity of birds with lemon, parsley, bay leaves and

shallots. Season with salt and pepper. Brush with truffle butter

and transfer to the middle rack in the pre heated oven.
Roast for 25 minutes, remove from heat cover with foil and keep

warm.

Step 2

Cut Swiss chard into 2-inch pieces wash and drain. In a skillet

over medium heat sauté the chard in olive oil until evenly

coated, about 1 minute. Add garlic and white wine and continue to

cook until almost all the wine has evaporated, about 3-4 minutes.

Season with salt and pepper, remove from heat and keep warm until

plating.

Step 3

In a sauce pot over medium heat sauté the figs in olive oil for 2

minutes. Add lemons and grappa continue to cook until almost dry.

Add wine and chicken jus and reduce heat to low. Cook for 15

minutes, remove from heat and keep warm.

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Roasted Partridge with Garlic Greens and Grappa Soaked Figs