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And a partridge smoked with a pear tree


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I got given 2 brace of partridge today. So I plucked and eviscerated. I took the legs off and have put in a cure of sea salt and dried rosemary and will confit these in duck fat, peppercorns, bay leaves and garlic tomorrow. I injected the partridge crowns with bird booster and rubbed with Dizzy Pig ‘Swamp Venom’. I used the smokenator and the 57cm to smoke with a large chunk of pear wood.





Edited by David
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32 minutes ago, Smokin Monkey said:

They look really good.

Will have to Seasons Gourmet Meat Centre to get me some Partridge over.

Cheers, I like crispy skin so didn’t use bacon to baste. The only problem with injecting was that it leaked through the shot holes!!! Why can’t my mates be master shots and get head shots every time?

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I got round to confit the legs. Used goose fat, 5 fresh bay leaves, about 8 black peppercorns, 6 cloves of garlic and 1 star anise. Covered with a cartouche and then foil and lid and I am cooking at 110 Degrees C for about 2.5 hours or until done. I am hopefully seasoning the plancha  plate I bought for the 57cm tomorrow so might use it to crisp them up.


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