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Woodcock ‘Maître Richard’
Bécasse Maître Richard
Preparation info
- For
four
people - Difficulty
Medium
- Ready in
1 hr 50
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
4 80 g 2¾ oz 40
Method
The woodcock
- Pluck the woodcock at the last minute but don’t gut them. Take out the eyes, then fasten the thighs with the beak, passing it right through the body like a skewer. In this way, there will be no need to truss them. Season with salt and pepper.
Preheat the oven to
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