Ingredients:

  • 2 whole partridges (approx. 350g each), oven-ready
  • 30g unsalted butter, softened
  • 2 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp neutral oil (grapeseed or vegetable)
  • 8 small shallots, peeled and halved lengthwise
  • 60ml high-quality balsamic vinegar
  • 120ml rich beef or game stock
  • 1 tbsp honey
  • 1 tbsp cold unsalted butter
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the partridges dry with paper towels. Truss the legs with kitchen twine. Rub the skin thoroughly with softened butter, sea salt, and cracked pepper.
  2. Heat neutral oil in a heavy-bottomed oven-safe skillet over medium-high heat. Sear the partridges on all sides until deep golden brown, about 2–3 minutes per side.
  3. Add smashed garlic and thyme sprigs to the skillet, basting the birds with the flavored oil. Transfer the skillet to a preheated oven at 375°F (190°C).
  4. Roast until the internal temperature of the breast reaches 150°F (65°C). Remove the birds from the pan and rest on a warm plate for 10 minutes.
  5. Using the same skillet, sauté shallots in the remaining bird fat until translucent. Deglaze with balsamic vinegar, scraping up browned bits.
  6. Add stock, honey, and rosemary. Reduce the liquid by half until syrupy. Whisk in the cold butter at the end to emulsify the sauce before serving.