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Serves 1.
Ingredients
• 1 woodcock
• 2 rashers pancetta, or lardo, available from good Italian delicatessens
• 2 tbsp olive oil
• 1 slices white bread, cut in a 4cm diameter circle
• 80 g foie gras, sliced
• 3 tbsp meat jus, available from delicatessens
• 1 tomato, skinned, seeds removed, diced
• 1 small bunch parsley, chopped
• 3 sweet chestnuts, cooked, vacuum-packed
• 1 sprigs chervil, to garnish
Method
1. Preheat the oven to 220C/gas 8. Wrap the bird in pancetta or lardo rashers, and season with salt and pepper. Heat an ovenproof casserole pan over a moderate heat and seal the bird for 2-3 minutes, without adding any extra fat.
2. Transfer the pan into the oven and roast the bird for about 7- 10 minutes, until crisp and succulent. Remove from the oven and leave to rest for about 5-8 minutes.
3. While the bird is in the oven, heat the olive oil in a frying pan and fry the bread until golden on both sides. Leave on one side.
4. Heat a separate non-stick pan, over a moderate heat, and cook the foie gras for about 2-3 minutes on each side before setting aside.
5. Gently warm the jus in a small pan, and add the chestnuts, parsley and tomato. Cook, over a low heat, for 2-3 minutes.
6. Put the fried bread on a plate and top with the foie gras slices. Arrange the woodcock on top and spoon the jus over the bird and around the plate. Garnish with chervil and serve.
Ingredients
• 1 woodcock
• 2 rashers pancetta, or lardo, available from good Italian delicatessens
• 2 tbsp olive oil
• 1 slices white bread, cut in a 4cm diameter circle
• 80 g foie gras, sliced
• 3 tbsp meat jus, available from delicatessens
• 1 tomato, skinned, seeds removed, diced
• 1 small bunch parsley, chopped
• 3 sweet chestnuts, cooked, vacuum-packed
• 1 sprigs chervil, to garnish
Method
1. Preheat the oven to 220C/gas 8. Wrap the bird in pancetta or lardo rashers, and season with salt and pepper. Heat an ovenproof casserole pan over a moderate heat and seal the bird for 2-3 minutes, without adding any extra fat.
2. Transfer the pan into the oven and roast the bird for about 7- 10 minutes, until crisp and succulent. Remove from the oven and leave to rest for about 5-8 minutes.
3. While the bird is in the oven, heat the olive oil in a frying pan and fry the bread until golden on both sides. Leave on one side.
4. Heat a separate non-stick pan, over a moderate heat, and cook the foie gras for about 2-3 minutes on each side before setting aside.
5. Gently warm the jus in a small pan, and add the chestnuts, parsley and tomato. Cook, over a low heat, for 2-3 minutes.
6. Put the fried bread on a plate and top with the foie gras slices. Arrange the woodcock on top and spoon the jus over the bird and around the plate. Garnish with chervil and serve.
