Five-Spice Chile-Tea Rubbed Partridge With Grilled Fennel And Wild Mushroom Orzo 'Risotto' Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

4 cups hot chicken stock

1 tablespoon roasted garlic, dried

Salt and pepper

2 tablespoons losher salt

Salt and freshly ground black pepper

1/2 cup sliced green scallions, for garnish

1 tablespoon dried kaffir lime zest

1 tablespoon green onion flakes, dried

1 tablespoon garlic, chopped

1 tablespoon Chinese five-spice powder

1 large fennel bulb

2 small partridges, prepped, skin on, head-off, butterflied with back bone removed

8 tablespoons lapsang souchong tea

Orzo Risotto, recipe follows

1 tablespoon chile flakes

Truffle oil, to garnish

4 cups chanterelles, wiped clean, cut in half or quartered if very large, otherwise left whole, plus 1 cup more for Crispy Chanterelle garnish

1 tablespoon grapeseed oil

1 tablespoon chilpotle powder

Grapeseed oil, to cook

4 shallots, cut into very small dice, about 1/4 cup

1 tablespoon cayenne pepper, dried and ground

1 1/2 cups all-purpose flour

2 cups dry orzo

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