Partridge and Orange

For the fillets

• Cut the partridge breasts lengthwise to obtain even fillets.
• Marinate them in the garum for a few minutes to enhance their flavor. Cook the fillets using a flambadou with game fat until they are golden and juicy.
• Finely chop the orange zest with the tarragon and reserve some fresh tarragon for finishing.

For the partridge cream

• Sauté the offal, especially the livers, with the hazelnut paste until nicely browned.
• Transfer to a blender, add the cream and blend until smooth and homogeneous.
• Season with pepper.

For the orange

• Peel the orange and segment it, then cut into even cubes.
• Place the cubes in the freezer until completely chilled.
• Season with salt, pepper, and chili flakes.

Plating

• Spread the chopped orange zest and tarragon on the plate.
• Add the partridge fillets, spoon over the warm whipped cream, and finish with the frozen orange cubes and fresh tarragon.