Perdrix Rôtie aux Maquis — Roasted Partridge with Maquis Herbs

Corsica, France — hunting tradition; Alectoris rufa abundant in Corsican maquis scrubland 200–1200m; autumn season

Alectoris rufa (red-legged partridge, perdrix rouge) is the primary game bird of the Corsican interior and maquis. The bird is hung 48 hours at 4°C to develop flavour (Corsican practice is shorter than mainland French tradition), then roasted breast-side up in a vessel with rendered Porcu Nustrale fat, a branch of Juniperus communis, Cistus leaf, and Rosmarinus officinalis. Roasted at 200°C for 18–22 minutes (a 300g bird) — game birds require higher heat and shorter time than domestic poultry. Rested 8 minutes. The Maquis herb bundle (Nepita, Cistus, Rosmarinus) is placed inside the cavity before roasting — the herbs perfume the interior fat as it renders. Service: the roasting jus reduced and poured over, island bread, Mirto di Corsica as accompaniment.

Gamey, dark-flavoured, herb-perfumed. The Maquis herb bundle (Nepita, Cistus, Rosmarinus) produces a Corsican-specific botanical character in the roasting fat.