Partridge with lentils and potato puree
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In Italy, we have both the redlegged and gray-legged varieties of partridge, as well as a special kind of red-legged one that you find only in Sardegna. However, the most common type are the gray ones which are also farmed but the red are the tastiest, so try to find them if you can.
ingredients
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serves: 4
4 red-legged partridges (cleaned and trussed)
1 cup green lentils (preferably lenticchie di Castelluccio)
1 white onion
1 carrot
1 stalk celery
1 small leek
4 tablespoons extra virgin olive oil
3 1/2 piece of unsmoked pancetta (sliced)
sprig of rosemary
small bunch of sage
2 leaves bay
6 cups Chicken stock (or Vegetable stock)
2 large red potatoes (preferably Desiree)
2 tablespoons sunflower or vegetable oil
1/3 cup milk
1/2 cup (l stick) butter
4 tablespoons Partridge (or Chicken sauce)
handful of chopped parsley
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1763
- Total Fat: 112.1 g
- Saturated Fat: 37.9 g
- Trans Fat: 1 g
- Cholesterol: 366 mg
- Sodium: 927.9 mg
- Total Carbs: 96.6 g
- Dietary Fiber: 21.5 g
- Sugars: 7.8 g
- Protein: 95.5 g
preparation
1. Bring the partridges out of the fridge well ahead, so that they can come up to room temperature before cooking. Soak the lentils in water for half an hour.
2. Chop the vegetables finely. Heat half the olive oil in a pan and add the chopped vegetables and the pancetta. Cook for 5 to 10 minutes, until the vegetables are soft but not colored. It is important that the vegetables be soft, so that they release all their sweetness, flavor and moisture into the lentils.
3. Add the lentils and the herbs, tied together, and cook for 5 minutes, stirring, until everything is well mixed and the lentils start to stick to the bottom of the pan. Don't season at this point, as salt will make the lentils harden. Add 4 cups of stock (keep the rest hot on the burner), bring to a boil, then turn clown the heat and simmer for 45 minutes, until the lentils are soft and there is very little liquid left in the pan.
4. Remove the pancetta and keep the lentils on the side (keep the pan covered, to keep them from drying out).
5. While the lentils are simmering, cook the potatoes whole and in their skins in salted boiling water for about 45 minutes, depending on size.
6. Preheat the oven to 500°F.
7. Heat a large sauté pan (that will transfer to the even) and add the sunflower er vegetable oil. Season the partridges and put them in the pan, first on one leg for about 3 to 3 1/2 minutes, then on the other leg for another 3 to 3 1/2 minutes. Next, turn the birds en their breasts fer 4 minutes, then prop them up against the edge of the pan so that they are standing en their neck ends fer another minute. Turn them onto their backs, turn eff the heat and leave them to rest.
8. When the potatoes are nearly cooked, warm the milk in a pan. When the potatoes are ready, peel while still hot and pass through a very fine sieve. Put back into the pan and beat in a third of the butter and the warm milk (this should give a very smooth puree). Season with salt only and keep warm (if you cover the pan with plastic wrap it will keep the potato from becoming dry and crusty on the top).
9. Put the partridges into the oven for about 4 minutes and put the sauce into a small pan to warm through.
10. At the same time, return the pan of potato pure to the heat. Warm through and than boat in half the remaining butter.
11. Also at the same time, put the pan of lentils back on the heat and warm through. Make sure they are not too soupy, they should he risotto consistency (if necessary, drain off a little liquid), then beat in the rest of the butter, stirring all the time, to make sure they don't stick. If you need to loosen them at this point, you can add a little of the reserved stock. Stir in the parsley.
12. Spoon tho lentils into tho middle of your warmed plates, than spoon the puree around as you like. Take the partridges from the oven, remove the strings and place on top of the lentils.
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