This week’s writing prompt from Mama Kat’s is just up my alley because I’ve been dying to share this treat with you all for awhile.
The origninal prompt was:
Create an “instructional” post where you show readers how to do something cool or useful or yummy. (inspired by two very cute little girls)
When you love food as much as I do then your dear friends give you things that most people would not be excited about but you flip over 🙂
Case in point, my dear friend gave me a package of partridge breasts (four small ones) and wondered if I was interested in doing something fun with them.
Partridge is a glorious meat. Tender, delicate, VERY expensive and if you are not careful-dry as a bone.
However, I know a method of cooking that matches the decadence of this treat.
Confit is simply, slow cooking meat in fat.
I know. Bad, bad, bad. 🙂
Traditionally, this is done with duck and in duck fat but I have pheasant and lots of butter.
4 partridge breasts, 1 1/2 cups of butter, 1/2 cup canola oil, 1/4 medium onion in big chunks, 5 juniper berries, 3 cloves, 1 bay leaf and 10 peppercorns. Melt over low heat and cook on the stove like that for 1 1/2 hours. It’s sort of a low poach.
Note: As the butter melts, skim off the milk that will rise to the top.
But what will I do with the results?
I’m making rillette. A fancy name for chunky meat spread.
In my food processor (circa 1980) I’ve got: 1 apple, my partridge (and the spices that I had in the pot), 1/2 tsp. cloves, 1/2 tsp salt (you can always add but you can’t take away) and a big spoonful of my confit fat.
Whizz until smooth BUT not like a paste. Taste for salt at this point.
Put in a nice bowl, top with a bit more of that flavourful fat, parsley and a few juniper berries.
Decadent to eat on a cold day-swimsuit season is months away from us right now so why not?
You can make this WAY in advance and even freeze it.
Happy eating 🙂