Name: Salmis de Bécasse (Salmis of woodcock)
Cuisine: French
Ingredients: salt and freshly ground pepper; 1 sprig of thyme; 4 woodcock; 1 garlic clove, sliced; 50 g/2 oz butter; 50 g/2 oz duck fat; 50 ml/2 fl oz armagnac; 4 shallots, sliced; 4 slices of bread, toasted; 1 bottle of red wine

Preparation info

Difficulty
Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

4 woodcock
50 g/2 oz duck fat
50 <

Europe
United Kingdom
France
Sauce
Main course
Winter
Mediterranean

Method

Preheat the oven to 240°C/475°F/gas 9. Truss the woodcock. Heat the duck fat in a roasting pan until it spits, put in the woodcock and roast in the oven for about

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

Sorry, this à la carte cookbook is not currently available to buy in your country

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of