Woodcock with Truffle and Armagnac

Name: Woodcock with Truffle and Armagnac
Yield: Serves 1
Ingredients: 20 ml Madeira; 60 g butter; 30 ml oil; 1 heart shaped crouton cooked in butter (at service); 1 woodcock; 40 ml chicken jus; 9 pieces soufflé potatoes; 5 g fresh truffle (3 slices, the remainder chopped); ½ head celeriac; 250 ml cream seasoning; 250 ml milk; 30 ml Armagnac; 20 g goose liver; 30 g celeriac purée; 50 g butter, diced

Preparation info

Serves
1

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

1 woodcock
5 g fresh truffle (3 slices, the remainder

Starter
Gluten-free

Method

Clean the woodcock and remove the gizzards. Place a slice of truffle under the skin on each breast and leave the entrails inside the carcass.
Truss the woodcock and pierce beak through the legs, season.
Heat the oil and a third of the butter in a hot pan and quickly sizzle the bird until lightly golden, flame with half of the Armagnac an