- 4
Ingredients
- 4 SERVINGS
- • 4 D’Artagnan Red Leg Scottish Partridge
- • 2 limes
- • White Truffle Butter or olive oil
- • 4 rashers bacon
- • 4 slices French bread
- • 50g-75g paté
Preparation
Step 1
1. Spread butter or olive oil over the bird, season with salt and pepper and, allowing one rasher of bacon per bird, cut into four and place on the breast and legs. (If necessary stretch the bacon with the back of a knife). Using one lime, squeeze a little juice over each bird.
2. Put in a roasting tin and cook for about 30 minutes. Check the birds are cooked by inserting a skewer into the breast. They are ready when the juices run clear.
3. Ten minutes before the end of cooking, dip the bread into the hot oil next to the partridge and roast together with wedges of lime.
4. Spread a little paté on each piece of bread and place the partridge on top. Serve with roast potatoes, salad and redcurrant jelly.
Serving Suggestion: Serve with roast potatoes, garnish with redcurrant jelly, cranberry jelly or salsa.