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

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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