Treat your guests to an unforgettable dining experience with this luxurious Roasted Woodcocks recipe. Combining the delicate flavors of game birds with the rich texture of foie gras, this dish elevates any special occasion into a culinary celebration. The woodcocks are expertly roasted to perfection, enveloped in a sumptuous blend of butter and olive oil, with aromatic garlic amplifying every delicious bite. This is more than just a meal; it’s a true gastronomic delight!
Pair these delightful birds with crispy toasted bread generously spread with a silky foie gras mixture, creating a decadent contrast in textures and flavors. Perfectly seasoned and beautifully plated, Roasted Woodcocks is sure to impress everyone at the table, making your gathering truly memorable. It’s a sophisticated dish that reflects your commitment to exceptional cuisine and your passion for quality dining.
- In a large skillet or low saucepan, melt 1 tablespoon of butter and 1 tablespoon of virgin olive oil over medium heat, then add 4 whole garlic cloves to infuse the fat.
- Season the 4 cleaned and trussed woodcocks and place them in the skillet. Sear until golden brown, basting them with their own fat for about 2 minutes, being careful not to burn the fat.
- Remove the browned woodcocks from the heat, cover with a plate, and let them rest for 3 minutes to allow the juices to redistribute.
- Separate the breasts from the legs, cut off the necks, and halve the heads. Place the carcasses in a preheated oven at 220°C (428°F) and roast for about 15 minutes with the garlic cloves.
- Remove the carcasses from the oven, scoop out the interior, and mix with a nice piece of micuit foie gras. Strain this mixture and spread it on toasted bread slices.
- Return the skillet to heat, placing the woodcock breasts and legs skin-side down along with the heads. Add a bit more butter, increase the heat, and baste until they're lightly browned without drying out.
- Plate the roasted woodcocks, season them lightly, and serve with the toasted bread slathered with the foie gras mixture. Drizzle the remaining juices from the skillet over the top.
