The mix of flavours and textures in this partridge recipe might appear overcomplicated but the result is tremendous.
Chef Sam Moody of the Bath Priory’s exciting partridge dish.
Marinate the duck pieces in yogurt for 1 hr. or more (pref. overnight)
The nobleman of princely states such as Rajasthan would often go out hunting for game. They pursued four-legged varieties such as boar and deer, unlike their British counterparts who preferred to shoot birds. Latter-day Indian aristocrats have to sneak out in the middle of the night to avoid the wrath of the police, since shooting deer is strictly illegal. This dish captures Rajasthani flavours but is cooked European style- searing the meat, then finishing it off with an aromatic spice paste smeared on top and flashed under the grill. Serve with Star Anise Pilau Rice.