Cooking Instructions

About your product choice

Darker leg meat ensures full on flavour for this fall-off-the-bone tender cut of partridge

6hrs
70° / 158°F
Set the temperature on your device as shown, once the temperature has been reached pop your product in and cook for the time shown. Remember with sous vide cooking whilst the product will be fine if you cook for longer the time shown is a minimum.

Chef Tips

In the Bag

Add a rich red wine sauce to the pouch

Weight

If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.

Recipes

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

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

View Recipe