Red-legged partridge cooked in salt dough with grilled parsnip, ceps and hazelnuts

Ingredients

• 2 red-legged partridges, cleaned
• 1 shallot
• 1 clove of garlic
• 3 sprigs of thyme
• 10 preserved vine leaves (Turkish shop)
• 6 slices pancetta
• 2-3 parsnips
• 50 ml olive oil
• 4 ceps
• 12 blanched hazelnuts
• 50 ml of hazelnut oil
• 2 tbsp balsamic vinegar
• 500 g flour + extra for sprinkling
• 250 g coarse sea salt
• 150 ml water