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Article: Pan-seared Maple Cranberry Partridge

Wabanaki Maple Toasted Oak Maple Syrup pictured with partridge recipe

Pan-seared Maple Cranberry Partridge


  • 3 tablespoons vegetable oil or canola oil, divided
  • 4 (1 pound total) boneless, skinless partridge
  • 1/2 teaspoon smoked or sweet paprika
  • 2 tablespoons unsalted butter, divided
  • Salt and fresh ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • Cooking spray
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1 teaspoon Wabanaki Maple Barrel Aged Oak Maple Syrup


  1. Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.
  2. Pat dry the partridge breasts with paper towels.
  3. Drizzle just a bit of oil over each partridge breast, or spray with cooking oil, and rub it all over.
  4. In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.
  5. Season both sides of each partridge breast with the prepared seasoning; rub it all around.
  6. Add 2 partridge breasts to the hot skillet.
  7. Cook partridge breasts for 5 to 7 minutes without moving them around.
  8. Flip both partridge breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the partridge breasts.
  9. Remove partridge breasts from skillet; set aside and keep covered.
  10. Repeat the same method with the remaining 2 partridge breasts.
  11. When finished, transfer partridge to a cutting board; let rest for 5 minutes, then slice and serve.

Chef Tips

  • Partridge breasts should not be thicker than 1-inch, max. If your breasts are thick, use a meat mallet to pound the partridge to a smaller and even thickness BEFORE cooking.
  • If there's a seasoning blend that you absolutely love, go ahead and use that in place of the one I have given here.
  • Why are we using vegetable oil and not olive oil? Because, vegetable-based oils have higher smoke points than olive oil. When frying, or pan searing, you need an oil that can withstand the heat.
  • Cook the partridge breasts over medium-high heat. DO NOT stir or move the partridge breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.
  • Store completely cooled partridge breasts in an airtight container and keep in the fridge for up to 4 days.

This recipe pairs very well with our Oven Roasted Three Sisters Vegetables