Peking Chukar Partridge "Home Style" & Upside-Down Apple Pie

Yield: 6
Ease of Preparation Rating: ModerateIngredients:
The Partridge
5 lb. (One) Partridge (substitute duck if partridge is not available)
3 teaspoons sea salt
1/2 cup vodka
1/2 cup hoisin sauce
4 Tbsps maltose
2 cups water
The Mandarin Pancakes
2 cups all-purpose flour
3/4 cup boiling water
1 tbsp sesame oil
"Home Style" Accompaniments
8 x scallions, cut on a bias
1 x seedless cucumber, julienned
1 cup hoisin sauce

Directions:
The Partridge
Remove the fat from the inside of the partridge cavity, slice off the tail and discard.
Rinse the partridge - inside and out - and dry.
Rub the inside of the partridge with sea salt.
Place the partridge on a large platter, douse with vodka, and rub the alcohol all over the bird.
Let the bird sit for 3 hours while rubbing it with vodka every half hour.
In the meantime, dissolve the hoisin sauce and maltose in the water.
Once the 3 hours have passed, rub the maltose mixture all over the bird using a brush.
Place the bird on a rack and place in the fridge for 5 hours, brushing it every half hour with the maltose mixture.
Pre-heat your oven to 400°F.
Line a roasting pan with aluminum foil and pour in 2 centimeters of water.
Keeping the bird on its rack, place it onto the roasting pan.
Place the bird in the oven and cook for 30 minutes.
Turn the heat down to 300°F and cook for another 2 hours.
The Mandarin Pancakes
Pour the boiling water into a bowl with the flour stirring with a wooden spoon until cool enough to handle.
Knead the dough for 10 minutes, at which point it should be soft.
Roll the dough into a ball, wrap it in plastic wrap and let sit for 30 minutes.
Cut the ball into four equal quarters, and using some flour, roll each quarter into long cylinders.
Cut the cylinders into pieces precisely 2 inches long and form them into balls.
With a rolling pin, flatten the dough into a circular shape resembling a pancake.
In a heavy skillet pan over medium heat, begin cooking the pancakes until small bubbles appear, then flip sides and repeat.
To reheat the pancakes when serving simply steam them in a bamboo steamer.
"Home Style" Accompaniments
The proper way to eat this is to slice your favourite part of the partridge and place it on a mandarin pancake that has been spread over with some hoisin sauce. Add some scallions and cucumber to taste and eat like you would a taco!
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links to recipes of MADE TO ORDER

Upside-Down Apple Pie
Yield: 4
Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!Ingredients:
The Pastry
1 cup pastry flour
1 tbsp sugar
1/2 tsp salt
1/2 cup frozen butter
4 tbsp ice water
The Apples
1/4 cup butter
1/2 cup sugar
3 x golden delicious apples, cored and sliced into 6 pieces each

Directions:
The Pastry
Put flour into a large bowl and whisk in sugar and salt.
Grate in frozen butter and blend lightly with fingertips.
Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.
The Apples
Melt butter in an ovenproof skillet and add sugar.
Swirl pan around to help dissolve sugar and then let it caramelize.
Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.
Assembly
Preheat oven to 375°F.
Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
Bake for 30 minutes, until pastry is golden.
Invert onto a serving platter while tart is still warm.