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 TipsUse 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.