Perdreau Truffé (Truffled Partridge)

Ingredients

• 1 partridge
• 100 grammes fresh panne (pork leaf fat)
• 80 grammes truffles
• 1 very thin barde of pork back fat

Instructions

1. Truffle the partridge with 100 grammes of fresh panne passed through a sieve and 80 grammes of truffles.
2. Wrap it in a very thin barde.
3. Cook in an oven of moderate heat, about 35 minutes.