RCI-SF.003.0031.001
Perdices en escabeche
Perdices en escabeche from the Recidemia collection
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- perdices4 unit
- aceite 1 taza1 unit
- piel de 1 naranja1 unit
- piel de 1 limón1 unit
- cabeza de ajo1 unit
- taza de vinagre1 unit
- pimienta en grano 1 cucharada1 unit
- tazas de agua2 unit
- 1 unit
- laurel 4 o 5 hojas1 unit
- orégano 1 cucharada1 unit
Method
1
Clean and prepare the partridges by plucking, gutting, and rinsing them thoroughly under cold water. Pat them dry with paper towels and season generously inside and out with sal (salt).
20 minutes
2
Heat a generous amount of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the partridges on all sides until golden, then remove and set aside.
15 minutes
3
In the same pot, sauté sliced onions, garlic, carrots, and bay leaves in the remaining oil until the vegetables are softened and lightly golden.
10 minutes
4
Add white wine vinegar, dry white wine, whole black peppercorns, and fresh thyme or oregano to the pot, stirring to combine all the aromatics and deglaze the bottom of the pan.
5 minutes
5
Return the browned partridges to the pot, ensuring they are mostly submerged in the escabeche liquid. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer until the partridges are fully cooked and tender.
45 minutes
6
Remove the pot from heat and allow the partridges to cool completely in the escabeche liquid, which allows the flavors to fully penetrate the meat.
60 minutes
7
Transfer the partridges and all the escabeche liquid, vegetables, and aromatics into sterilized glass jars or a deep ceramic dish, ensuring the birds are fully covered by the liquid.
10 minutes
8
Refrigerate the escabeche for at least 24 hours before serving, allowing the acidulated marinade to fully develop its flavor. Serve the partridges cold or at room temperature with crusty bread.