Name: Roast Partridge Breast Balls
Cuisine: Australia
Ingredients: 3 litres (105 fl oz/12 cups) chicken stock (roasted bones and wings variation); 500 ml (17 fl oz /2 cups) port wine; 160 g (5⅔ oz) unsalted butter, diced; fine sea salt and freshly ground black pepper; 60 ml (2 fl oz /¼ cup) vegetable oil; 8 partridges, about 350 g (12 oz) each; 160 g (5⅔ oz) morel butter; 8 A-grade nori sheets, about 6 × 6 cm (2½ × 2½ in) each; 4 g (1/10 oz) transglutaminase

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

8 A-grade nori sheets, about 6 × 6 cm (2½ × 2½ in) each
8

Method

Toast the nori sheets over a gas flame and then set aside. Place a partridge, breast side down, on a board and, using a sharp knife, cut through the skin following the backbone. Use your fingers to separate the skin from the flesh, being careful not to tear the skin. Remove the skin completely and set aside.

Remove the two breasts from the partridge and weigh to make about