Roast spatchcock partridge, n’duja, lemon and herb crumbs
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2 partridge, spatchcocked
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250 grams n'duja
- salt and pepper
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4 finely sliced garlic cloves
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50 grams breadcrumbs
- grated rind of 1 large lemon
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2 tbsp finely chopped parsley
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1 tbsp finely chopped marjoram
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1 tbsp sherry vinegar
- lemon wedges, to serve
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Preheat the oven to180°C
Rub the partridges with 2/3 of the N’duja and place them onto a greased roasting tray. Season with a little salt and pepper.
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Tuck the garlic slices under the partridge, place in the preheated oven and roast for 15-20 minutes. Remove from the oven and baste with the roasting juices. Rest the birds in a warm place for 10 minutes.
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Meanwhile in a small frying pan, heat the remaining N’duja and when melted add the breadcrumbs, cooking until the crumbs turn golden in colour and have dried out. Stir in the lemon rind.
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In a small mixing bowl, mix the herbs with the olive oil, sherry vinegar and some salt.
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To serve, put the partridge on a plate, sprinkle over the N’duja crumb, drizzle with the herb oil and serve with some lemon wedges. Great with a green salad.
