Last Recipes



Number of persons

1 woodcock per person


1 chicken stock cube


Cognac or Armagnac

1/4 baguette of bread

Total Time: 1 h
Preparation: 30 min
Cooking time: 30 min
Fry the woodcock, plucked but not gutted, in a casserole in which you have melted 20 g of margarine.
In the meantime, melt a cube of poultry in 20 cl of water in a small saucepan.
When the woodcock is well browned on both sides, pour the contents of the pan into the casserole. Cover and let cook over low heat for 1/2 hour (it should make small bubbles).
At the end of cooking, put the heat higher so that the juice reduces. The sauce should be a little creamy and thick. You can add more water if the juice has reduced too much.
Remove the woodcock and cut it in half lengthwise (an electric knife is ideal). Clean the inside and put the giblets in a bowl (except the gizzard). Crush with a fork. Set aside.
Put the woodcock back in the casserole. Heat again and flambé with cognac or armagnac. Serve.
Once the woodcock has been eaten, put the contents of the bowl in the casserole and heat. Spread this preparation on pieces of fresh baguette and enjoy.

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