Woodcock au Fumet


  • 2 woodcock
  • 2 slices bacon
  • salt and freshly ground black pepper
  • olive oil
  • 2 shallots, finely chopped
  • ½ pint champagne
  • ½ pint port
  • 2 tablespoons tomato concentrate
  • 2 slices white bread
  • butter
  • 2 tablespoons sieved pâté de foie gras
  • 2 tablespoons cognac


Hang woodcock for 4 to 6 days.

Clean and draw birds, reserving the livers. Truss legs close to the body; tie a piece of bacon around each bird; season generously with salt and freshly ground black pepper, and roast in a fairly hot oven (425°-M6) for 10 to 15 minutes. Cut threads and discard bacon; cut 2 suprêmes (breast and wings) and legs from birds, and reserve.

Chop carcasses finely; put them in a saucepan with a little olive oil and finely chopped shallots, and simmer until shallots are soft. Add champagne, port and tomato concentrate, and continue cooking for a few minutes. Chop the raw livers; add them, together with the juices in the roasting pan in which the birds were cooked, to the chopped carcasses, and simmer sauce for 1 hour.

Cut bread slices in half; trim crusts and sauté slices in butter until golden. Spread with sieved foie gras. Place them on a heated serving dish. Warm woodcock suprêmes and legs through in a little butter; sprinkle with cognac, and flame.

To serve: arrange woodcock pieces on canapés and rub sauce over birds through a fine sieve. Serve immediately.