Here is a holiday dish to enjoy the flavors of fall. This very “hunting” recipe combines the delicacy of woodcock with the warm and delicious flavors of porcini mushrooms. A must-have dish this fall!
INGREDIENTS: 4 PERS.
2 woodcock (900 g) plucked and gutted
600 g of porcini mushrooms
80 g of raw foie gras
1 glass of cognac
4 slices of toasted country bread
Prepare and clean the porcini mushrooms. Reserve them on absorbent paper.
Stuff the woodcock with 40 g of foie gras in each. Salt and pepper the woodcock.
Pour the olive oil in a large sauté pan over high heat, then brown the woodcock on both sides until golden brown.
Sprinkle with cognac and let flambé (be careful during this operation, be sure to turn off your hood to avoid the draft).
Add the porcini mushrooms to the skillet, stir then cover and simmer over medium-low heat for 40 minutes.
Place a slice of toasted country bread on each plate. Cut the woodcock and dress the foie gras as well as the porcini mushrooms on the toast. Arrange the pieces of woodcock all around and serve without delay, basting with the cooking juices.
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