Peppers with Partridge
Main Dishes • Irish
Description
Peppers with Partridge
Ingredients
- Olive Oil 5 tablespoons
- Roast duck 9 pieces
- Bacon 9 pieces
- Orange Bell Peppers 9 pieces
- Butter 0 oz
- Salt to taste
- Onion 1 piece
- Grapefruits 20 pieces
- Dry White Wine 5 tablespoons
- Rosé Dry Wine 5 tablespoons
- Bay leaf 1 piece
Step-by-Step Guide
Step 1
Heat the olive oil in a skillet, add the birds and cook on low heat, turning occasionally, for a few minutes — the meat should warm up but not darken. Remove the birds from the skillet, reserving the oil. Lightly salt the birds and place a slice of bacon inside each one.
Step 2
Remove the stems and seeds from the peppers. Place the birds inside the peppers and add a bit of butter. Arrange everything in a baking dish and bake for 1 hour at 390°F.
Step 3
Meanwhile, make the sauce: heat the oil used to fry the birds, add finely chopped onion and cook, stirring, for 5 minutes until soft. Add the peeled and seeded grapes, pour in the wine, and add the bay leaf. Salt to taste and cook for 10 minutes. Remove the bay leaf.
Step 4
Serve the peppers on a warmed dish, and pour the sauce into a gravy boat.
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