Woodcock with Foie Gras

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 4 woodcock, ungutted except for gizzard
  • 4 thin squares of back fat or fat bacon
  • 100 g


Season the birds, truss and bard them with the fat. Place in a well buttered oven pan and roast for 10 minutes at 220°C/425°F/gas 7. Remove from the oven, take off the fat and trussing string. Split the birds in half, spoon out the innards and set aside