Pot-Roast Woodcock with Scrambled Village Hens’ Egg ‘carême’ and Tarragon Juices

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Preparation info

  • Main course - Serves

    one

    • Difficulty

      Complex

    • Ready in

      50 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THE CRÉME DE LA CRÉME OF GAME DISHES, THIS IS A COMBINATION OF THE FAMOUS FRENCH CHEF’S DISH, ‘OEUFS CAREME TOGETHER WITH THE MUCH SOUGHT-AFTER AND HIGHLY-PRIZED WOODCOCK, WITH A LITTLE PAN-FRIED FOIE GRAS, AND SHAVINGS OF FRESH TRUFFLE. THIS IS [POSSIBLY] A DISH FOR YOUR LAST SUPPER MENU! R.I.P [REST IN PFRNSHIRE!]

Ingredients

  • 1 woodcock, dressed with head on [twist the head around the side of the body pushing its beak through the thigh to ‘truss’ the bird].
  • a little softened butter
  • 1 egg
  • 30 ml cream
  • a knob of unsalted butter
  • ½ slice of foie gras, seasoned
  • 1 measure of Madeira wine
  • 50 ml veal jus
  • a few tarragon leaves
  • a few shavings of winter truffle
  • a splash of truffle oil

    Method

    Preheat the oven to fairly hot 220°C/gas mark 7.

    Lightly brush or coat the woodcock with softened butter. Season. Place into the oven for 12 minutes. When the bird is cooked, remove from the oven. Keep warm and allow to rest on a separate tray. Split the head longways, arrange onto a warmed plate. Remove the breasts and legs, and arrange these onto the same plate. Keep warm.

    Crack the egg into a little pan with the cream and a knob of butter, whisk thoroughly and cook gently over a low heat (using a wooden spoon so as not to discolour). When nearly cooked, remove from the heat, then in a hot pan, pan fry the seasoned foie gras with no oil or butter for one minute each side, remove and drain on kitchen paper.

    Warm the Madeira and veal juices, reducing to a syrupy consistency and drop in the tarragon leaves at the last minute. Pour into a sauce boat and serve separately.

    To serve, place the foie gras onto the plate with the woodcock arranged around it. Check the seasoning and consistency of the egg and spoon onto the plate or place in a suitable vessel. Drizzle over the truffle oil and garnish with a few truffle shavings. Serve immediately.