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Partridge in Orange Brandy Sauce
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“Partridge with Pancetta in Orange Brandy Sauce”

Prep Time3 hours 30 minutes
Cook Time35 minutes
Total Time4 hours 5 minutes
Servings: 4 servings

Ingredients

For the Marinade:

  • Zest of 1 orange
  • ½ cup orange juice
  • Juice of ½ lemon
  • 1 teaspoon salt
  • ¼ cup brandy
  • ¼ teaspoon dried tarragon
  • 1/4 teaspoon dried parsley
  • ¼ teaspoon dried rosemary
  • ¼ cup olive oil
  • 1/8 teaspoon freshly ground pepper

To Cook:

  • 4 partridge butterflied, bone in
  • 4 round slices of pancetta thinly sliced
  • 4 tablespoons cold butter cubed
  • 4 slices of orange cut round and thin from the center of the orange
  • 8 to othpicks

Instructions

  • Combine all of the marinade ingredients in a baking dish with a whisk. Place the meat, breast side down in the mixture. Marinate for 3-4 hours, turning over every hour.
  • Preheat the oven to broil.
  • Place one orange slice on each breast and cover with the pancetta. Fasten them with a toothpick on each side.
  • Add butter to the baking dish with the marinade and place in the oven. Broil the birds breast side up, basting every 5 minutes, for 25 minutes. Remove the breasts and let them rest on a plate for 10 minutes. Put the baking dish back in the oven and let the sauce reduce for 5 minutes more.