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–+ servings
2 roast partridge on a plate.

Roast Partridge with Shallots

Amanda
Whole roasted partridge wrapped with bacon and roasted on a bed of shallots with a quince jelly sauce. Perfect for a special meal for 2.
5 from 10 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine French
Servings 2
Calories 1390 kcal

Equipment

  • Deep oven dish
  • Kitchen string
  • wooden spoon
  • sharp knife

Ingredients
 
 

  • 2 partridge oven ready
  • 2 tablespoon butter
  • 1 tablespoon oil
  • 4 shallots long, banana shallots
  • 2 sprigs thyme
  • 4 slices streaky bacon
  • 1 tablespoon quince jelly
  • 50 ml white wine
  • 200 ml chicken stock
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
  • Allow the partridge to come to room temperature for half an hour before cooking. Remove any excess moisture with kitchen towel.
  • Peel the shallots and cut them into quarters lengthways. Place in a roasting tray and drizzle over the oil.
  • Use string to tie the legs together and poke a sprig of thyme in the body cavity.
  • Sprinkle the birds with half of the seasoning and rub the butter onto the breast and legs.
  • Wrap each bird with 2 slices of the bacon to cover the breast and legs and finish with the remaining salt and pepper.
  • Roast the partridge for 30 minutes.
  • Place the onions and partridge on a dish and cover loosely with foil to rest.
  • Put the roasting pan over a medium heat and add the wine to deglaze the pan. Use a wooden spoon to loosen the juices.
  • Next add the quince jelly and stir while it dissolves.
  • Add the stock and bring to the boil. Simmer for a few minutes to reduce to serve with the partridge.
  • Serve the roast partridge on a platter surrounded with the roasted shallots

Notes

💭 Top Tips
Use a skewer to insert into the flesh between the thigh and breast. If the juices run clear, then the partridge is cooked.
If you prefer a thicker sauce mix a teaspoon of cornflour/cornstarch with 2 teaspoons of water and stir into the sauce until it thickens.
 

Nutrition

Calories: 1390kcalCarbohydrates: 14gProtein: 172gFat: 69gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 62mgSodium: 1974mgPotassium: 2238mgFiber: 2gSugar: 6gVitamin A: 421IUVitamin C: 6mgCalcium: 36mgIron: 36mg
Keyword how to cook partridge, roast partridge
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