Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Roast woodcock with foie gras and chesnut jus.

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    Roast woodcock with foie gras and chesnut jus.

    Post  Admin on Thu Sep 25, 2014 1:14 pm

    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.

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