Browse Techniques

Alectoris rufa (red-legged partridge, perdrix rouge) is the primary game bird of the Corsican interior and maquis. The bird is hung 48 hours at 4°C to develop flavour (Corsican practice is shorter than mainland French tradition), then roasted breast-side up in a vessel with rendered Porcu Nustrale fat, a branch of Juniperus communis, Cistus leaf, and Rosmarinus officinalis. Roasted at 200°C for 18–22 minutes (a 300g bird) — game birds require higher heat and shorter time than domestic poultry. Rested 8 minutes. The Maquis herb bundle (Nepita, Cistus, Rosmarinus) is placed inside the cavity before roasting — the herbs perfume the interior fat as it renders. Service: the roasting jus reduced and poured over, island bread, Mirto di Corsica as accompaniment.

Whole leg of Sus scrofa (wild boar) marinated 24 hours in Corsican red wine, Allium sativum, Juniperus communis berries, Rosmarinus officinalis, Thymus, sea-mineral-salt, and Olea europaea. Drained, patted dry, rubbed with rendered Porcu Nustrale lard, and roasted at 170°C for 2.5–3 hours per kg, basting every 30 minutes with strained marinade. The marinade is reduced and used as a jus. Juniperus communis berries are the flavour signature — they cut through gaminess with a resinous note connecting meat to the maquis.