Roast spatchcock partridge, n'duja, lemon and herb crumbs
A perfect way to enjoy early season partridge.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Partridge
- 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°CRub 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.
Keyword bbq, Partridge, spatchcock