Partridge Confit
Partridge Confit
Rating: (1 rated)
  • 2 tablespoons (30 ml) coarse sea salt
  • 1 tablespoon (15 ml) chopped fresh rosemary
  • 1 clove garlic, finely chopped
  • 1 teaspoon (5 ml) crushed black peppercorns
  • 4 partridges, approximately 3/4 lbs (350 g) each, trimmed
  • 4 cups (1 litre) duck fat, melted
  • Preparation
  • In a bowl, combine the salt, rosemary, garlic and pepper.
  • In a glass baking dish, rub the partridge with the salt mixture. Cover and refrigerate for 4 to 12 hours.
  • Preheat the oven to 140 °C (275 °F).
  • Rinse and pat the birds dry. Place them side by side very tightly in an ovenproof pan. Top with the duck fat. Cover and bake for about 2 hours or until the meat falls off the bone. Drain, let cool and debone the partridges.
  • Serve in a salad.
  • Description
    In we have selected the most viewed recipes from category - Game . Enjoy the best recipes specially selected for you! Partridge Confit is the right choice that will satisfy all your claims.
    Rate for this recipe