Duck fat conservation: To keep the duck fat, just pass it through a sieve and refrigerate. The partridge’s gelatinous juices will be found at the bottom of the fat. Remove the congealed duck fat and melt again. Store in an airtight container in the freezer.
Use the partridge jelly to enhance a soup or sauce.
Partridge confit conservation : You can keep the confit several weeks in the refrigerator, just place them in a container and cover them with boiling duck fat. Once the fat hardens, make sure the meat is well covered, if not, add fat as needed. You can freeze them for 3 to 4 months.
