Roast Partridge with Pancetta and Sage
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Ingredients
- 4 partridge breast fillets
- 8 pancetta
- 8 fresh sage leaves
- 20 g butter
- 500 g new potatoes
Nutrition (per serving)
- Calories
- 342 kcal
- Protein
- 28.1 g
- Carbohydrate
- 19 g
- of which sugars
- 1.8 g
- Fat
- 16.9 g
- of which saturates
- 6.8 g
- Fibre
- 2 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain.
- 2
Wrap each partridge breast fillet with a slice of pancetta and a sage leaf, securing with a cocktail stick.
- 3
Heat the butter in a frying pan and cook the wrapped partridge for 4-5 minutes on each side until the pancetta is crisp and the partridge is cooked through with no pink juices.
- 4
Rest for 2 minutes.
- 5
Toss the new potatoes with any buttery juices from the pan.
- 6
Serve the partridge with the new potatoes.
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