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

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

A perfect way to enjoy early season partridge.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Partridge
Servings 2


  • 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


  • 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.


Recipe supplied by Rachel Green
Keyword bbq, Partridge, spatchcock