4 partridges, approximately 3/4 lbs (350 g) each, trimmed
4 cups (1 litre) duck fat, melted
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.
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