Partridge In A Pear Tree Recipe
Make Partridge In A Pear Tree Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Snowdrift at Adrift (Main components)
Snowdrift at Adrift (Caramel & Snowdrift garnish)
Snowdrift at Adrift (Optional accompaniments)
Method
Snowdrift at Adrift (Prepare pears & partridges)
- 1
Prep pears
Peel the pears, halve them lengthwise and remove cores with a spoon or melon baller to create a shallow cavity. Pat dry and brush each half lightly with 1 tablespoon of honey. Set pears cut-side down on a plate while you prepare the birds.
- 2
Season partridge
Pat partridge breasts dry with paper towels. Season both sides with 1 tsp fine sea salt (reserve 1/2 tsp for finishing) and half the ground black pepper. Rub each breast with 1/2 tablespoon butter. Let rest at room temperature for 10 minutes.
- 3
Sear partridge
Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add 2 tsp olive oil and 1/2 tablespoon butter. When foaming, add partridge breasts, presentation side down first. Sear 2–3 minutes per side until golden-brown and the internal temperature reaches 60–63°C (140–145°F) for medium. Remove breasts to a warm plate and tent with foil.
Snowdrift at Adrift (Roast pears & make sauce)
- 4
Roast pears
Preheat oven to 190°C (375°F). In the same skillet used for partridge, add remaining 1 tablespoon butter and place pears cut-side down. Sear 2 minutes until lightly caramelized, then turn cut-side up. Transfer skillet to oven and roast 10–12 minutes until pears are tender but hold shape. Remove pears and keep warm.
- 5
Deglaze and reduce
Place skillet back on medium heat (if skillet was removed, scrape pan into a saucepan). Pour in white wine (or stock) and pear nectar, scraping browned bits from the pan. Let reduce by about half (about 3–4 minutes). Add remaining honey and thyme leaves and simmer 1 minute to meld flavors.
- 6
Finish sauce
Lower heat to medium-low and stir in heavy cream. Whisk until sauce is smooth and slightly thickened (about 2–3 minutes). Taste and season with remaining 1/2 tsp salt and rest of the black pepper. If sauce is too thin, simmer another 1–2 minutes. Keep warm.
Snowdrift at Adrift (Caramel & plating)
- 7
Make quick caramel shards
Line a small rimmed baking sheet with parchment. In a small saucepan, combine granulated sugar, 2 tbs water and lemon juice. Heat over medium without stirring (swirl pan gently if necessary) until sugar melts and turns deep amber (about 6–8 minutes). Immediately pour thin ribbons onto the parchment to form shards. Sprinkle lightly with flaked sea salt. Let cool completely (2–3 minutes) until crisp. Break into decorative shards.
- 8
Dust 'snowdrift'
Sift confectioners' sugar into a small fine-mesh sieve and lightly dust over roasted pears and partridge just before serving to evoke a 'snowdrift' appearance. Do this sparingly so the sugar melts slightly into the warm sauce.
- 9
Plate and finish
Divide microgreens and toasted walnuts among four plates (optional). Place a roasted pear half on each plate, nestle a partridge breast against it, and spoon 2–3 tablespoons of the cream-pear sauce over the bird and around the pear. Garnish with a caramel shard inserted into the pear cavity or standing behind the bird. Finish with a light dusting of confectioners' sugar and an extra crack of black pepper to taste.
