Roasted Partridges in Citrus-Clove Glaze
Main Dishes • European
Description
Roasted partridges in citrus-clove glaze
Ingredients
- Lemon 1 piece
- Pheasant 1 piece
- Orange zest 5 fl oz
- Meyer Lemon Juice 0 fl oz
- Bourbon 0 fl oz
- Citrus Zest Mix 0 oz
- Ground clove 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 430°F. Very thinly slice the lemon into rounds and arrange them on a baking sheet in a rectangle. Cut the partridge in half and generously rub with salt and pepper. Place on top of the lemons, skin side up, and send to the oven for 15 minutes.
Step 2
Meanwhile, mix the marmalade, orange juice, bourbon, grated zest, and cloves in a small saucepan. Place over medium heat and cook for about 4 minutes until the glaze thickens. Season with salt and pepper to taste.
Step 3
Brush the partridge halves with the glaze and return to the oven for another 10 minutes until the bird is cooked, basting it 2-3 more times during this time. Serve immediately.
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