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1
To make the figs: Place the sugar in a medium frying pan and place over the heat.
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2
Cook for 3-4 min till browned and liqufied.
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3
Add in the orange juice and zest and bring to the boil.
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4
Boil for 10 min till reduced and thickened.
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5
Add in the figs and spoon the orange syrup over to coat.
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6
Cook, turning the figs occasionally and continuing to spoon the syrup over, for 10 min till caramelised.
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7
Remove from the heat.
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8
Heat a deep sided frying pan till warm, then add in 2 tbsp extra virgin olive oil and half the partridges.
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9
Fry on each side for 2-3 min till browned.
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10
Remove from the frying pan and repeat with another 2 tbsp extra virgin olive oil and the remaining partridges.
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11
Wipe out the frying pan and return the birds to the pan with 1 tbsp extra virgin olive oil.
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12
Pour in the commandaria and dry sherry then flame to burn off the alcohol.
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13
Pour in the orange juice, brown stock and add in the orange zest and herbs.
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14
Season with salt and black pepper.
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15
Bring to the boil, cover and reduce the heat.
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16
Simmer for 10-15 min till the juices run clear when the meat is pierced at its thickest point.
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17
Heat a large frying pna till warm then add in the remaining 1 tbsp of extra virgin olive oil.
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18
When the oil is warm, add in the bread and fry on both sides till golden.
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19
Remove from the pan and drain briefly on kitchen paper.
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20
Serve the partridge on top of the toast with the figs placed around and sauce spooned over.
