Smooth Woodcock Pâté

This is a nostalgic dish for me, as it takes me back to my early days at Grosvenor House in London, where a rich, silky smooth woodcock pâté - well, more of a mousse really - was on the menu. It was a bugger to make, involving lots of reductions of meat liquid, as well as forcing the mixture through a sieve to ensure a fine texture. I thought I should share it with you, though I’ve shortened the laborious process so it won’t drive you completely mad. If you can’t get your hands on a woodcoc