Partridges With Orange And Vermouth Sauce

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 young partridges, halved
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter
• 1 small onion, chopped
• 3/4 cup chicken stock
• 1/2 cup dry vermouth
• 1/2 cup fresh orange juice
• 5 fluid ounces double cream (5/8 cup heavy cream)
• 1 tablespoon chopped fresh chives
• 1 tablespoon unsalted butter
• 1 tablespoon flour
• 2 whole oranges, peeled and thinly sliced

Recipe

• 1 sprinkle the partridges, inside and out with half the salt and peper.
• 2 in a large saucepan, melt all but 1 tbsp butter over moderate heat.
• 3 when the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
• 4 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.
• 5 using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
• 6 keep warm while you make the sauce.
• 7 to make the sauce: pour off all but 1 tbsp of fat from the pan.
• 8 add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
• 9 pour in the chicken stock and vermouth and add the remaining salt and pepper.
• 10 increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
• 11 reduce the heat to moderate and add the orange juice, cream and chives.
• 12 gradually stir in beurre manie*, a small piece at a time.
• 13 (*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).
• 14 add in small knobs to the boiling liquid.
• 15 whisk constantly until the butter melts and sauce is thickened.
• 16 continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
• 17 remove the pan from the heat and pour the sauce over the partridges.
• 18 garnish with the orange slices and serve immediately.