Partridge Confit

Instructions

1. 1

   In a bowl, combine the salt, rosemary, garlic and pepper.

2. 2

   In a glass baking dish, rub the partridge with the salt mixture. Cover and refrigerate for 4 to 12 hours.

3. 3

   Preheat the oven to 140 °C (275 °F).

4. 4

   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.

5. 5

   Serve in a salad.