Partridge Confit

Serves: 2

Difficulty: Easy

Preparation time: 10 mins (overnight)

Cooking Time: 3 hours (the longer the better)

Brilliant use of the legs which can often be over cooked when roasting these tasty little birds. The longer you take over this recipe the better it becomes.

• 16 partridge legs

Drying:

• Salt
• Mixed herbs

Cooking:

• Half a bottle of vegetable/walnut oil

1: Dry the legs by covering in healthy dollop of salt and mixed herbs, leave in the fridge for a good 10 hours. I did this in the morning ready for an evening of cooking.

2: Wash the salt and herbs off in water and dry the legs using paper towel.

3. Completely cover the legs in oil, one that is not to strong or overpowering – I used walnut oil. Chuck in a few chillies to improve the flavour.

4. The oven needs to be at about 90^oC, you want the oil to be just below a simmer, so keep an eye on it. Keep it in their as long as you can possibly wait for… I was told three hours, I managed only two and a half; hunger got the best of me.

5. To finish, quickly fry them in a hot pan for no more than a minute on both sides, just enough to brown the legs and make them look awe-inspiring.