Roasted woodcock with red cabbage, smoked potato & wild mushroom gratin

Name: Roasted woodcock with red cabbage, smoked potato & wild mushroom gratin
Yield: Serves 8
Cuisine: British
Ingredients: 2 tsps mixed spice – an equal amount of cloves, cumin, juniper berry, ginger, white pepper, long pepper and dessicated orange blended to a fine powder; 25 g demerara sugar; 125 ml port; 200 ml red wine; 1 cooking apple, peeled, cored and coarsely grated; 400 g red cabbage, core removed and very thinly sliced; 75 ml Cabernet Sauvignon vinegar; 100 g smoked bacon lardons; 1 onion, thinly sliced; 30 g unsalted butter; 2 garlic cloves, finely chopped; 250 g cep mushrooms, trimmed and finely sliced; 10 cm piece leek, finely diced; ½ stick celery, finely diced; 60 g smoked bacon lardons; 2 shallots, finely diced; a little Maizena thickener; 15 g duck fat; juice 1 orange; zest of half an orange; 1 bay leaf; 1 leek, washed and sliced; 3 sticks of celery, washed, chopped; 2 carrots, peeled and chopped; 2 medium onions, peeled and sliced; few drops white truffle oil; 3 egg yolks; 30 g Parmesan, freshly grated; 700 g smoked potato purée; 40 g butter, diced

Preparation info

Serves
8

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Woodcock is my favourite game bird, and is just about perfect in November, especially when it’s cooked as in this recipe, fattened up for a couple of weeks after migrating back from Scandinavia and accompanied by a mushroom gratin.

Ingredients

Red cabbage

30 g unsalted butter
1 onion, thinly sliced
100 g

Europe
United Kingdom
Main course
November

Method

For the red cabbage, preheat the oven to 140°C/275°F/gas mark 1. Melt the butter in a flameproof casserole dish and sweat the onion and bacon over a low heat until soft. Add the vinegar and reduce by half. Add the other ingredients, except for the thickener, mix well and bring to a sim