-
1
Preheat the oven to 400F.
-
2
Mix together the garlic, rosemary, juniper, and pepper in a small bowl.
-
3
Rub the partridges inside and out with the mixture and stuff a fig into the cavity of each bird.
-
4
Heat the oil in a large skillet over medium-high heat.
-
5
Put as many of the birds as will fit comfortably in the pan and brown as evenly as possible all over their surfaces, about 2 minutes per side.
-
6
Repeat until all of the birds are browned.
-
7
Set aside to cool for 15 minutes.
-
8
Have ready a large casserole dish just large enough to accommodate the four birds.
-
9
Press the sel gris between your fingers.
-
10
It should be moist enough to stick together.
-
11
If it isnt, stir in a few tablespoons of water until the salt is moist enough to cling together when firmly pressed.
-
12
In the casserole dish, make four 1/2-inch-thick oval pads of the sel gris, each just large enough to hold a bird.
-
13
Place a bird on each oval and pack the remaining salt around each bird until it is completely encased.
-
14
Bake for 30 minutes.
-
15
While the birds are roasting, boil the balsamic vinegar in a small saucepan or skillet until reduced by half.
-
16
Remove from the heat and swirl in the chocolate until melted; keep warm.
-
17
Remove the birds from the oven and let stand for 5 minutes.
-
18
Break the salt crusts and brush off any salt clinging to the surface of the partridges.
-
19
Remove the figs from the cavity and arrange on four plates, along with the birds.
-
20
Drizzle with chocolate-balsamic syrup and serve.
