Partridge Confit
Partridge Confit
Ingredients
- 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
Instructions
- 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.
Partridge Confit