Young Partridges with Orange

Wrap the partridges with the bacon slices (barding). Blanch garlic cloves in boiling hot water for 10 min. Drain, set aside. Peel the oranges, cut into slices and blanch for 1 minute. Roast partridges for 15 to 20 min.

Carve partridges, set bones aside. Extinguish the roasting pan with the Banyuls, add the chopped bones and the veal stock. Simmer gently for 10 min. Pass everything through a sieve, squeezing the juice well. Return to the saucepan, add the garlic and orange slices.

Salt, season with pepper and make 5 min. Form the partridge pieces in the sauce and reheat the whole thing.

Garnish this dish with candied orange peel. Serve with steamed potatoes.

– Country : France – Duration : 01 h 00 min. – Cooking time : 30 min. – Preparation tz. : 30 min. – Difficulty : Easy – Price : Medium

Our tip : Use a delicious spicy bacon for a delicious touch!

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