Woodcock au Fumet

Name: Woodcock au Fumet
Yield: Serves 2
Ingredients: 2 woodcock; 2 slices bacon; salt and freshly ground black pepper; 2 tablespoons cognac; ½ pint port; ½ pint champagne; 2 shallots, finely chopped; olive oil; 2 tablespoons sieved pâté de foie gras; butter; 2 slices white bread; 2 tablespoons tomato concentrate

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2 woodcock
2 slices bacon
salt and freshly ground black pepper

Main course

Method

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°F-M6) for 10 to 15