Name: Roast spatchcock partridge, n'duja, lemon and herb crumbs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 partridge, spatchcocked; 250 grams n'duja; salt and pepper; 4 finely sliced garlic cloves; 50 grams breadcrumbs; grated rind of 1 large lemon; 2 tbsp finely chopped parsley; 1 tbsp finely chopped marjoram; 1 tbsp sherry vinegar; lemon wedges, to serve

Jump to Recipe Print Recipe

Roast spatchcock partridge, n’duja, lemon and herb crumbs

A perfect way to enjoy early season partridge.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Partridge

Servings

Ingredients

2 partridge, spatchcocked
250 grams n'duja
salt and pepper
4 finely sliced garlic cloves
50 grams breadcrumbs
grated rind of 1 large lemon
2 tbsp finely chopped parsley
1 tbsp finely chopped marjoram
1 tbsp sherry vinegar
lemon wedges, to serve

Instructions

Preheat the oven to180°C
Rub the partridges with 2/3 of the N’duja and place them onto a greased roasting tray. Season with a little salt and pepper.
Tuck the garlic slices under the partridge, place in the preheated oven and roast for 15-20 minutes. Remove from the oven and baste with the roasting juices. Rest the birds in a warm place for 10 minutes.
Meanwhile in a small frying pan, heat the remaining N’duja and when melted add the breadcrumbs, cooking until the crumbs turn golden in colour and have dried out. Stir in the lemon rind.
In a small mixing bowl, mix the herbs with the olive oil, sherry vinegar and some salt.
To serve, put the partridge on a plate, sprinkle over the N’duja crumb, drizzle with the herb oil and serve with some lemon wedges. Great with a green salad.