Simple roast partridges with their subtle, delicate flavour are partnered here with a deliciously unusual, fruity sauce made from a blend of sweet, thick-cut orange marmalade and white wine.
4 young, oven-ready partridges at room temperature
3 tablespoons butter
3 tablespoons olive oil
Salt and black pepper
4 - 6 bay leaves, optional
3/8 cup dry white wine
3 tablespoons thick-cut orange marmalade
1. Preheat the oven to 230°C (450°F). Cut each of the partridges in half using poultry shears or a sharp knife and place, cut sides down, in a roasting tin.
2. Heat the butter and oil in a small pan until sizzling hot, then pour over the partridge. Season well with salt and pepper and tuck in the bay leaves, if using. Roast on the top shelf for 15 minutes until golden brown and just cooked through.
3. Meanwhile, wash any wax off the lemon, then grate the rind and squeeze the juice into a small pan. Add the wine and marmalade and stir over a moderate heat until the marmalade melts and the mixture becomes smooth, then lower the heat and keep warm.
4. Transfer the cooked partridges to a heated serving dish, discarding the bay leaves. Add the marmalade sauce to the juices in the roasting tin and bring to the boil, stirring in any sediment. Pour it into a jug to accompany the partridges.
Serving suggestion Try Chestnut and Celeriac Puree as an elegant side dish. Or for something more substantial, serve the roast partridges with a delicious Wild Rice and Fennel Salad.