Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 2whole partridges, breast bones removed without tearing skin
- 6 ozduck foie gras, cut in pieces
- 1 bottleruby Port, enough to cover; divided
- 8small fresh black truffles, for finishing
- 2 tbspunsalted butter
- 1/2 cupdemi-glace
- kosher salt and black pepper, to taste
Stuffing
- 4 ozfresh black truffle, quartered
Known Ground reconstruction
Quantities are reduced only to fit two partridges; the source's unusual three-day process and Alcantara flavor structure remain intact. This version has not been personally tested by Known Ground. Cook the bird and any poultry forcemeat to 165°F (74°C) in its thickest portion.
Instructions
1. Poach the quartered truffles briefly in Port and cool. Combine with seasoned foie gras, stuff the boned breast cavities, and truss.
2. Cover the birds completely with Port in a nonreactive container and refrigerate at or below 40°F (4°C) for three days, turning daily.
3. Drain and dry the birds; brown them in butter. Bring the used marinade to a full boil and reduce until syrupy.
4. Set the finishing truffles in a snug covered casserole, place the partridges on top, add reduced Port and demi-glace, and bake at 350°F until each stuffing centre reaches 165°F (74°C).
Historical formula
Ingredients
- partridge
- duck foie gras
- truffles
- Port wine
- game glaze
Method
Use the Pheasant Alcantara method without alteration: stuff the partridge with duck foie gras and Port-cooked truffles; marinate it, covered, in Port for three days; cook in a casserole; reduce the Port, add truffles, and heat the bird on them. The French source expressly applies the formula to partridge.
Source
Le Guide Culinaire — Relevés et entrées de gibier, pp. 895–953.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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