January 12, 2010
- 8-10 partridge breasts
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup Grand Marnier
- 1 16 oz. can mandarin orange slices, drained
Melt butter and oil in a saucepan, add breasts and quickly sauté over high heat until they are browned (about 1 min. per side)
Add mandarin orange segments, then add liquor and flame, when flames die out the dish is done
Serve over wild rice-white rice mixture with fresh chopped chives and grilled whole small carrots, leaving some of the green stem on the carrots for effect.
Serves 4 to 6
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