250g wild rice
1 shallot, finely chopped
1 short stick celery, finely chopped
1 clove garlic
1 tbsp fresh coriander, chopped
1 tbsp chives, chopped
4 whole partridges
6 tbsp olive oil
1 ltr chicken stock
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp grated lemon zest
2 pears, peeled, cored and cut into 4 lengthways
Preheat the oven to 180°C
Separate the legs from the partridges.
Heat the olive oil in a large pan and fry the legs, skin side down and then transfer to a lidded pot with enough of the stock to cover. Braise gently on a medium heat for 1 hour.
Mix together the spices and lemon zest.
Season the crowns of partridge and paint with 2 tbsp olive oil and then dust with half the mixed spices. Roast for about 20 minutes until just pink. Allow to rest for 10 minutes before carving the breasts off in one piece.
Heat 50g butter and cook the shallot and celery until they start to colour then add the rice and continue frying for a further 5 minutes. Season and add the stock. Part of this stock could be made up of the cooking liquor from the partridge legs and the pan residues from the roast partridge crowns.
Cook the rice on a low heat until most of the liquid has been absorbed then stir in the remaining spices, a knob of butter and the chopped herbs.