Pot-Roast Woodcock with Scrambled Village Hens’ Egg ‘carême’ and Tarragon Juices

Name: Pot-Roast Woodcock with Scrambled Village Hens’ Egg ‘carême’ and Tarragon Juices
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Main course - Serves one
Ingredients: a few tarragon leaves; 50 ml veal jus; a splash of truffle oil; 1 measure of Madeira wine; ½ slice of foie gras, seasoned; a knob of unsalted butter; a few shavings of winter truffle; 30 ml cream; 1 woodcock, dressed with head on [twist the head around the side of the body pushing its beak through the thigh to ‘truss’ the bird].; 1 egg; a little softened butter

Preparation info

Main course - Serves
one

Difficulty
Complex
Ready in
50 min

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

THE CRÉME DE LA CRÉME OF GAME DISHES, THIS IS A COMBINATION OF THE FAMOUS FRENCH CHEF’S DISH, ‘OEUFS CAREME TOGETHER WITH THE MUCH SOUGHT-AFTER AND HIGHLY-PRIZED WOODCOCK, WITH A LITTLE PAN-FRIED FOIE GRAS, AND SHAVINGS OF FRESH TRUFFLE. THIS IS [POSSIBLY] A DISH FOR YOUR LAST SUPPER MENU! R.I.P [REST IN PFRNSHIRE!]

Ingredients

1 woodcock, dressed with head on [twist the head around the side of the body pushing its beak through the thigh to ‘truss’ the bird].
a little softened butter

Main course
Gluten-free

Method

Preheat the oven to fairly hot 220°C/gas mark 7.

Lightly brush or coat the woodcock with softened butter. Season. Place into the oven for 12 minutes

Ingredients

Method

Photos