Wild partridge 3 ways

Hi guys,

As you might know the wild game season is starting in the Netherlands, I've managed to get my hands on some amazing partridge. The flavor of this little bird is absolutely amazing. I cooked it like this

The breast is cooked sousvide with goose fat and Bayleaf, the legs are a confit and with the leftovers I made a bitterbal.

Combined with a puree of patatos, apple and raisins.

Let me know what you guys think!

Ciao