Partridge Confit | RICARDO

Ingredients

• 2 tablespoons (30 ml) coarse sea salt
• 1 tablespoon (15 ml) chopped fresh rosemary
• 1 clove garlic, finely chopped
• 1 teaspoon (5 ml) crushed black peppercorns
• 4 partridges, approximately 3/4 lbs (350 g) each, trimmed
• 4 cups (1 litre) duck fat, melted