Classical Woodcock


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


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. Take the birds out of the oven. Remove the internal organs (discard the crop) and put them in a small mixing bowl. Let the woodcocks sit for 10 minutes in a warm place, and then cut the two halves off each carcass. Keep the sixteen halves warm in a serving dish.

Chop the carcasses coarsely and put them in a pan with the butter, and cook for 5 minutes, stirring frequently. Pour in the brandy and ignite, stirring the bones constantly. Add the stock and simmer 30 minutes, skimming any scum that rises to the surface. Strain and keep the sauce warm.

Using a spatula or spoon, put the internal organs through a sieve back into the bowl, and mix in the foie gras and mustard. Season.

Pour the hot sauce over the woodcocks to heat the pieces through. Spread the toasts with the foie gras mixture, and serve with the woodcocks.