Woodcock ‘Maître Richard’

Name: Woodcock ‘Maître Richard’ (Bécasse Maître Richard)
Prep time: 1 h 30 min
Cook time: 18 min
Total time: 1 h 48 min
Yield: For four people
Cuisine: French
Ingredients: 4 slices of white bread; 40 g (1½ oz) foie gras; 80 g (2¾ oz) butter; 4 woodcock; salt, freshly-ground pepper; 2 strips of lemon peel; salt, freshly-ground pepper; ⅓ of a bottle of full-bodied red wine, preferably Chambertin; 5 tablespoons demi-glace; 2½ tablespoons cognac; ⅓ of a bottle of full-bodied red wine, preferably Chambertin

Bécasse Maître Richard

Preparation info

For
four
people

Difficulty
Medium
Ready in
1 hr 50

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

4 woodcock
80 g (2¾ oz) butter
40

Europe
France
Main course
Paris
Mediterranean

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