Recipe: Woodcock Flambéed Our Way

1 In a sauté pan, reduce to a glaze half a bottle of an Échézeaux or a fine Burgundy wine with a lemon zest, then set aside.

2 Roast beautiful undrawn woodcocks, well larded, for about fifteen minutes to keep them rare, then remove from pan. Season with salt and pepper.

3 In the same pan, add a little butter and lightly brown the bread croutons, then keep them warm.

4 Remove the intestines from the woodcocks with a spoon, chop them finely and mix with 3.5 oz (100 g) of foie gras purée and 3.5 oz (100 g) of softened butter, season with salt and freshly ground pepper.

5 Lift the breasts and legs from your woodcocks, then carefully arrange them in the sauté pan with the Burgundy glaze, heat gently, add about 0.6 cup (15 cl) of fine Napoléon or Champagne brandy, then flambé.

6 Quickly remove the breasts and let the legs cook a little longer, cut them in half, then arrange each half woodcock on a crouton surrounded by its larding strips and the heads split in two.

7 Pour the intestine and foie gras mixture into your sauté pan, heat until you have a light sauce consistency, then strain this masterpiece through a fine sieve over the woodcocks.

8 Serve with a garnish of potato chips, puffed potatoes, cocotte potatoes « in a nest » or gaufrette potatoes.