Perdrix Miel et Dijon au Four (Honey and Mustard Baked Partridge)
Perdrix Miel et Dijon au Four (Honey and Mustard Baked Partridge) is a traditional Canadian recipe (from Quebec) for a classic dish of partridge breasts with a honey and mustard glaze that are covered in bacon and roasted in a chicken broth base. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Honey and Mustard Baked Partridge (Perdrix Miel et Dijon au Four).
Wash the duck thoroughly then pat dry with kitchen paper.
Heat together the honey and Dijon mustard in a small pan until runny. Use this mixture to baste the partridge breasts all over.
Use a toothpick to two slices of bacon around each breast. Arrange the breasts in a small roasting pan and pour around the chicken broth.
Cover with foil then transfer to an oven pre-heated to 180°C and bake for 25 minutes. After this time, uncover the dish, baste with the pan juices and continue coking for 25 minutes more.
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