- In a bowl, combine the salt, rosemary, garlic and pepper.
- In a glass baking dish, rub the partridge with the salt mixture. Cover and refrigerate for 4 to 12 hours.
- Preheat the oven to 140 °C (275 °F).
- Rinse and pat the birds dry. Place them side by side very tightly in an ovenproof pan. Top with the duck fat. Cover and bake for about 2 hours or until the meat falls off the bone. Drain, let cool and debone the partridges.
- Serve in a salad.
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.