Woodcock with Wild Mushrooms and Giblet Canapé

Credit: Didier Loire
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Step 1: Woodcocks

Pluck and singe the woodcocks.

Remove the gizzard with a trussing needle by perforating the abdomen. Leave the rest of the giblets in place. Remove the eyes and the tongue. Tuck the beak in between the drumstick and fat on the leg.

Cut the slices of bread into 1 1/4 x 1 1/4 inch (4 x 4 cm) cubes, and hollow them out. Roast them in a frying pan in butter and olive oil with a crushed clove of garlic.

Start cooking the woodcock on the leg side, so that when the heat reaches the breast, the drumsticks are already cooked. Sear the breasts quickly, and finish cooking the woodcock by placing it on its back. Baste the bird constantly while cooking, and clean out the insides once cooked. Set the drumsticks and breasts aside in a warm place.

Chop all the giblets together. Add the foie gras, the anchovy, and a dash of cognac. Season with salt and pepper.

Use some of the cooking fat to brown the bread boxes.

Finely dice the bones. Brown them in the cooking butter with a crushed clove of garlic, and deglaze with the light chicken stock. Strain through a chinois, and add the Colonnata lardo and a teaspoon of the chopped giblets.

Infuse, then add a dash of cognac.

Step 2: Mushrooms and Grapes

Coat the shallots in salt, and leave for one hour so that the salt adheres to the shallots during cooking. Stew the shallots in the duck fat.

Cook the chestnuts without browning in frothy butter with the bacon trimmings and the dried fennel. Deglaze with the chicken consommé, and finish cooking by glazing the chestnuts with the chicken jus.

Remove all the grapes from the bunch, wash, and pat dry with a dishcloth. Place them on a non-stick sheet pan and dry in the oven for 1 1/2 hours until half-dried. Remove the seeds carefully with a paring knife, without bursting any of the grapes.

Scrape the chanterelle mushrooms, wash one by one, and sauté in butter.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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