Wild Partridge Breasts with Orange & Thyme Sauce Recipe | Abel & Cole
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Ingredients
- 2 oranges
- 45g butter
- A handful of thyme
- 1 tbsp honey
- 1 tbsp wholegrain mustard
- 150g buckwheat
- 1 fennel bulb
- 250g wild partridge breasts
- A handful of sage, leaves only
- 50g watercress
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- 1 tbsp olive oil
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