Partridges with Orange and Vermouth Sauce
Elevate your culinary game with this elegant recipe for Partridges with Orange and Vermouth Sauce, a gourmet delight that combines the delicate flavor of tender partridge with a zesty, savory sauce. Perfect for special occasions or an indulgent dinner, this dish marries the sweetness of fresh orange juice and honey with the aromatic complexity of dry vermouth, all infused with thyme and garlic for a truly unforgettable meal. The golden-brown roasted partridges are basted in a rich, glossy sauce, making every bite a burst of flavor. Serve with roasted vegetables or creamy mashed potatoes for a sophisticated pairing that will impress any guest. Whether you're treating yourself or hosting a dinner party, this recipe is a showstopper that balances simplicity and elegance in every bite.
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Recipe Information
Ingredients
- 2 whole partridges
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 2 cloves garlic, minced
- 100 ml dry vermouth
- 150 ml fresh orange juice
- 1 medium zest of an orange
- 200 ml chicken stock
- 2 units thyme sprigs
- 1 tablespoon honey
- 1 teaspoon (adjust to taste) salt
- 1 teaspoon (adjust to taste) black pepper
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (if using cornstarch)
Instructions
Preheat your oven to 180°C (350°F).
Season the partridges generously with salt and black pepper, both inside and out.
In a large ovenproof skillet or frying pan, heat 1 tablespoon of butter and the olive oil over medium-high heat.
Sear the partridges on all sides until the skin is golden brown, about 4-5 minutes per side.
Remove the partridges from the pan and set them aside.
In the same pan, lower the heat to medium. Add the finely chopped shallots and minced garlic. Sauté until softened and fragrant, about 2-3 minutes.
Deglaze the pan by pouring in the dry vermouth. Stir to scrape up any browned bits from the bottom of the pan.
Add the fresh orange juice, orange zest, chicken stock, thyme sprigs, and honey. Bring the mixture to a simmer.
Carefully return the partridges to the pan, basting them with some of the sauce.
Transfer the skillet to the preheated oven and roast the partridges for 25-30 minutes, or until the internal temperature reaches 75°C (165°F) and the juices run clear when pierced.
Once cooked, remove the partridges from the pan and cover them loosely with foil to rest.
Return the pan with the sauce to the stovetop. Remove and discard the thyme sprigs. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
For a thicker sauce, mix the cornstarch and water into a slurry and stir it into the sauce. Let it simmer for 2-3 minutes until thickened.
Serve the partridges on warm plates, spoon the orange and vermouth sauce generously over the top, and garnish with additional orange zest if desired.
Enjoy this delightful dish with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 2509 mg | 109% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 35.3 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
