| 1 |
Take all the rind off the orange with a potato-peeler, carefully avoiding getting any of the white pith; cut half of this into 4 pieces. Shred the other half as finely as possible and put on one side. |
| 2 |
Put a piece of the peel and a sprig of marjoram inside each partridge. Cut half-ounce pieces of butter and put these into the birds. |
| 3 |
Lay a bacon rasher and some butter over the breasts, stand the partridge on a wire rack and roast in a very hot oven, 230 C/450 F/gas mark 8, for 30 to 40 minutes. Baste the birds two or three times. Remove the birds to a warm serving dish and discard the bacon. |
| 4 |
Strain the juice into a small pan, add the shallots and sweat them until they are golden brown. Stir in the flour; swill the roasting tin with the champagne or white wine and pour into the small pan; bring the contents of the pan to the boil and simmer for 5 minutes, stirring well from time to time. |
| 5 |
Add some orange juice and a little stock if the sauce looks too thick. Season lightly and simmer until the sauce looks bright. Strain the sauce before serving. |
| 6 |
Boil the orange rind in another small pan for 2 minutes in a little water, and then drain before adding to the sauce. Adjust the seasoning by adding more salt or pepper and perhaps a little sugar; pour into a heated sauceboat. |
| 7 |
Serve a whole partridge to each guest with a salad of orange segments, peeled and seeded cucumber pieces and watercress sprigs dressed with a little oil, orange juice and honey. |
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