Classical Woodcock

Name: Classical Woodcock
Yield: Serves 4 to 6
Ingredients: 2 tablespoons olive oil; 8 toasts Salt and freshly ground black pepper; 1 teaspoon Dijon mustard; 8 woodcocks, aged 6 days in their feathers, dressed of feathers only; ¼ cup brandy; 4 ounces foie gras in a jar; 2 cups veal stock; 2 tablespoons butter

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

Ingredients

8 woodcocks, aged 6 days in their feathers, dressed of feathers only
2 tablespoons olive oil
2 table

Main course

Method

Preheat the oven to 400 degrees.

Rub the woodcocks with the olive oil and season well. Put them in one layer in an ovenproof dish and cook in the oven for 15 minutes