David Posted February 6, 2019 Share Posted February 6, 2019 (edited) 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 February 6, 2019 by David 1 Quote Link to comment Share on other sites More sharing options...
jockaneezer Posted February 6, 2019 Share Posted February 6, 2019 You'll need something considerably bigger than the 57cm Webber when you get to "eight swans a-swimming" 😂 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 6, 2019 Share Posted February 6, 2019 They look really good. Will have to Seasons Gourmet Meat Centre to get me some Partridge over. Quote Link to comment Share on other sites More sharing options...
David Posted February 6, 2019 Author Share Posted February 6, 2019 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? 1 Quote Link to comment Share on other sites More sharing options...
David Posted February 8, 2019 Author Share Posted February 8, 2019 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. 1 Quote Link to comment Share on other sites More sharing options...
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