Entree: United States – Roast Partridge

Serving Size: 2

Approximate Time

Prep 8 min

Cook 18 min

Additional 9 min

Total 35 min

Ingredients

- 2 Hungarian partridges, approx. 12 oz (340 g) each
- 2 tbsp (30 ml) ordinary cooking oil
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) dried rosemary, crushed
- 1/2 tsp (1 g) dried sage
- 1/4 cup (60 ml) water

Instructions

1. Preheat oven to 425°F (220°C). Pat the partridges dry with paper towels and season the cavities and skin evenly with salt and pepper.
2. In a heavy ovenproof skillet, heat the oil over medium-high until shimmering. Add the partridges, breast-side down, and brown 3–4 minutes until golden; turn and brown the other side 2–3 minutes.
3. Sprinkle the dried thyme, rosemary, and sage over the birds; add 1/4 cup (60 ml) water to the pan to deglaze and collect the fond.
4. Transfer the skillet to the preheated oven and roast uncovered 12–18 minutes, or until an instant-read thermometer inserted into the thickest part of a breast reads 160°F (71°C) and juices run clear.
5. Remove from oven, tent loosely with foil, and rest 8–10 minutes. Spoon pan juices over the birds and serve whole or halved per portion.