Perdreau à la catalane is a traditional dish originating from the region of Pyrénées-Orientales. The dish is made with a combination of partridges, onions, garlic, flour, salt, pepper, olive oil, and bitter oranges. The partridges are cut in half, browned in olive oil, and removed from the pan.

The onions and garlic are sautéed in the same oil, and then mixed with flour, water, salt, and pepper. The dish is simmered for a few minutes and the partridge halves are returned to the pan. The dish is cooked over low heat for about an hour.

In the last ten or twenty minutes, the oranges that have been cut into slices and blanched are added to the sauce, and the dish is then ready to be served. The same dish can also be made with pigeons or pork tenderloin instead of partridges.