Toledo red partridge in two textures and syrah reduction

first we debon the partridges. We make the partridge juice by cooking the carcasses and the chardonnay wine in the poultry and vegetable broth for five hours, and then reserve it. We will mark the breasts on the grill that we will leave raw inside. We will also mark the grilled thighs and confit them in the partridge juice. we add a little pepper. then blanch and sauté the morel mushrooms with the chopped young garlic sprouts and the cornicabra juice and add a little pepper again. the breasts must be bleeding so that the full flavor of the bird can be appreciated. We will reduce the Syrah wine until the water is eliminated from it and we will leave only the tannins, and then add the partridge juice.