Preheat the oven to 240ºC/gas mark 8, season the partridge and rub the breasts with butter. Roast for about 12-15 minutes, keeping them pink in the middle, then allow them to rest. Meanwhile, make the dressing by whisking all of the dressing ingredients together and seasoning to taste.
To serve: Remove the breasts from the carcass, cut into half a dozen slices. Remove all the leg meat and shred it. Arrange the leaves on four serving plates with the partridge and blueberries, and spoon over the dressing.
Partridge and blueberry salad