Woodcock with Foie Gras

Name: Woodcock with Foie Gras
Yield: Serves 4
Ingredients: 4 thin squares of back fat or fat bacon; 4 thin squares of back fat or fat bacon; 100 g (3½ oz) foie gras or 2 oz (60 g) chicken livers; 100 g (31 oz) clarified butter; 4 woodcock, ungutted except for gizzard; 4 woodcock, ungutted except for gizzard; salt and pepper; 3 tablespoons armagnac; 100 g (3½ oz) foie gras or 2 oz (60 g) chicken livers; salt and pepper; 8 thin rounds of white bread

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

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

Starter

Method

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