SousVide Partridge Legs | Recipe by

Rillette of Confit Partridge with a Jam of Kumquat and Toasted Sour Dough Bread

Rillette of Confit Partridge with a Jam of Kumquat and Toasted Sour Dough Bread Game
  • COOK TIME: 8 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Medium


  • 20 Partridge Legs
  • 2 tbsp. Crushed Juniper Berries
  • Zest 2 Oranges,
  • 2 Star Anise
  • 1 Small Bunch of Thyme
  • 2 Cloves Raw Garlic
  • 100mls Rich Reduced Chicken Stock
  • 100mls Goose Fat
  • Sea Salt
  • White Pepper
  • 75g Roasted Pine Nuts
  • 1 x Sour Dough Loaf
  • Olive Oil
  • 1kg Kumquats, washed
  • 1 Litre Water
  • 1kg Sugar (plain, not jam sugar)





A fantastic starter for any dinner party, this dish is reasonably easy to achieve and has a great impact.


  1. Season the partridge legs with sea salt and then place them in a pouch. Add the stock, goose fat, orange, juniper and thyme
  2. Seal the pouch and cook sous vide for 6 hours in a preheated water bath at 70 degrees
  3. When cooked carefully take the legs from the pouch, discarding the goose fat for another use
  4. Using a fork, flake off all the meat from the leg into a bowl and beat with a spoon to make a course pate texture. You may need to add a little of the goose fat to help retain moisture (adjust seasoning at this point). Fold in the roasted pine nuts
  5. Slice your kumquats as thinly as possible and place them in the pan, keeping the seeds aside. It’s incredibly time consuming!
  6. Use the muslin to wrap up all the seeds and tie with the kitchen string then add to a pan
  7. Add the water and bring to the boil. You want to soften the rind, so depending on how thick the kumquat skin is, and how thin you’ve cut it, about 30 minutes
  8. Once your rind is soft, remove the muslin bag and squeeze out the excess juice before discarding. Add the sugar and stir to dissolve. Bring to a boil and simmer for ½ hour
  9. To test if your jam is ready, grab your plate from the freezer, drop a teaspoon of your jam on it and place it back in the freezer, wait 1 minute. Remove the plate from the freezer and drag your finger through the jam. If it wrinkles, it’s ready to jar. If it doesn’t, pop the pan back on the simmer for another 5-10 minutes, and repeat the process. Cool the jam in sterilised jars
  10. To serve, slice the sour dough into ½ inch thick pieces and rub with raw garlic. Brush with oil, grill on a char grill. Arrange on a plate, top with the rillettes and serve with the jam

Chef’s Tip –

This reasonably simple recipe is a great starter or snack and can be served with any poached fruit.

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