Gebratenes Perlhuhn

Ingredients

• 1 Partridge (ca. 1,4 kg, kitchen ready)
• 1 Shallot
• 1 garlic clove
• 30 g dried morels
• 4 tbsp butter
• 50 ml dry white wine
• 4 sprigs Parsley
• 80 g toasted bread (toasted)
• 1 Egg yolk
• Salt
• pepper (from the mill)
• 600 g small, waxy potatoes
• 2 tbsp olive oil
• 5 sprigs thyme

Instructions

1. 1.

   Wash the partridge, pat dry, lift the skin at the neck slightly upward and gently separate it from the breast meat by hand.

2. 2.

   Peel the shallot and garlic and finely chop. Soak the morels, drain and cut small. In a pan heat 2 tbsp butter and sauté the shallot with the garlic until translucent. Add the morels, cook briefly, then deglaze with wine. Simmer over medium heat until all liquid evaporates. Rinse the parsley, shake dry, finely chop the leaves. Remove the mushrooms from heat and let cool.

3. 3.

   Grate the toasted bread and blend it with the mushroom mixture, remaining butter, and parsley in a blender. Mix in the egg yolk, season with salt and pepper, and spread under the skin on the breast meat. Place the skin over and press lightly. Season the partridge with salt and pepper and tie the legs together.

4. 4.

   Place the bird breast-side up in an oven-safe dish lined with parchment paper.

5. 5.

   Preheat the oven to 200°C (400°F) fan‑forced heat.

6. 6.

   Wash the potatoes thoroughly, halve lengthwise, toss with olive oil, salt, pepper, and arrange around the partridge. Roast in the preheated oven for 50–60 minutes. Sprinkle thyme 15 minutes before the end of cooking.

7. 7.

   Serve the roasted partridge with potatoes on a plate.