Recipe: Woodcock flambéed our way

Name: Woodcock flambéed our way
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: Bécasse flambée à notre manière pour 2 ou 4 personnes:; 2 belles bécasses très fraîches plumées juste un peu flambées puis bardées; un zeste de citron non traité; 1/2 une bouteille de bon vin rouge de Bourgogne; 110 g beurre; 3 tranches de bon pain de mie pour faire des croutons; 100 g de purée de foie gras de canard; 15 cl de fine champagne; sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (8 reviews) Other dishes

Prep 30 min

Cook 30 min

Total 1h

Servings 4 serv.

A little corner of nostalgia to remember a bit more of my time after leaving Ferrandi and being hired as a kitchen commis at Lucas-Carton

Ingredients for 4 servings

Woodcock flambéed our way for 2 or 4 people:
2 beautiful very fresh woodcocks plucked just slightly flambéed then larded
zest of untreated lemon
1/2 a bottle of good Burgundy red wine
110 g butter
3 slices of good white bread to make croutons
100 g duck foie gras purée
15 cl fine Champagne brandy
salt and ground pepper.

Step-by-step directions

1 In a sauté pan reduce to a glaze half a bottle of an Echezeaux or a great Burgundy with lemon zest then set aside.

2 You have to roast beautiful undrawn woodcocks well larded for about fifteen minutes to keep them rare then remove them. Salt and pepper.

3 In this sauté pan add a little butter and brown bread croutons and keep them warm.

4 Remove with a spoon the intestines of the woodcocks, chop them finely adding 100 g of foie gras purée and 100 g of softened butter salt and pepper from the mill.

5 Remove the fillets and thighs of your woodcocks then arrange them carefully in the sauté pan containing the Burgundy glaze, heat gently, add about a dozen centilitres of fine Napoleon or Champagne, then flambé them.

6 Quickly decant the fillets then let the thighs cook a little longer cut them in 2 then arrange on a plate each half woodcock on a crouton surrounded by its lards and the heads split in 2.

7 Pour into your sauté pan the mixture of intestines and foie gras and heat until you have a light sauce consistency then strain this marvel through fine cheesecloth over the woodcocks.
Serve as a garnish either potato chips, soufflé potatoes, cocotte potatoes "in a nest" or waffle potatoes.
Here is this exceptional recipe that I entrust to you so that it continues to live.
Patrick Asfaux 1st commis
Chef Marc Soustelle
Lucas-Carton 1966