- 2 boned woodcocks, with giblets
- juniper berries
- duck fat
- 1 3/4 ounces Bresse chicken livers (50 g)
- 1 3/4 ounces fatty bacon (50 g)
- 1 3/4 ounces woodcock thighs (50 g)
- 1 sprig thyme
- 1 bay leaf
- 3 1/2 tablespoons red wine (5 cl)
- 1 anchovy fillet
Foie Gras Filling
- 3 1/2 ounces chicken livers (100 g)
- 1 3/4 ounces Colonnata lardo (50 g)
- 1 3/4 ounces preserved foie gras, diced (50 g)
- 1 ounce truffle (30 g)
- 3 1/2 ounces fatty bacon (100 g)
- 1 3/4 ounces raw foie gras (50 g)
- 1 pound thin barding fat (500 g)
- 3 1/2 tablespoons port wine (5 cl)
- 2 slices raw foie gras, 1 3/4 ounces (50 g) each
- 3 1/2 tablespoons cognac (5 cl)
- 3 1/2 ounces caul (100 g)
Step 1: Woodcock
Cut the woodcock filets into large slices. Set the drumsticks aside to make the stuffing.
Break up the interiors with a knife.
Step 2: Liver Filling
Remove the gall from the chicken livers and separate the two lobes. Dice the fatty bacon and woodcock thighs into small cubes.
Melt the pieces of fatty bacon in a sauté pan with the thyme and bay leaf.
When melted, sear the chicken livers and thighs, cooking them slightly. Season with fleur de sel and freshly ground pepper, and deglaze with red wine. Reduce the juice and coat all of the ingredients in it. Set aside and cool immediately.
When the liver filling has cooled completely, remove the thyme and bay leaf. Puree the stuffing in a blender with the anchovy filet, then sieve through cheesecloth to obtain make it nice and smooth.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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