Partridge salad with Persimon® kakis


  • 600 g “Persimon®” kaki
  • 2 tbsp sugar
  • 2 partridges
  • Assorted lettuce leaves
  • Modena vinegar
  • Olive oil
  • Salt
  • Chives


Peel the “Persimon®” kakis, removing the peduncles as well.

Set one aside and chop up the rest, boiling them with a few drops of water and sugar until you get a compote. Set aside.

Clean and debone the partridges, separating breasts from the legs. Salt and pepper them and sauté in a pan with a little oil till golden and juicy.

VINAIGRETTE: Mix 50 ml of vinegar with 150 ml of oil and salt to taste. Add half the reserved diced kakis and mix.

Serve the “Persimon®” kaki compote on a plate with the help of a round mould. Place the filleted partridge breast on top, and to one side the mixed lettuce together with the “Persimon®” kaki cut into thin slices or diced. Place the partridge drumsticks on top.

Garnish with the vinaigrette, on top and around the plate, and decorate with chopped chives.