Woodcock ◆

Bécasse

What it is

Woodcock swallow no grit, so the gizzard holds none and the bird is roasted undrawn with its trail spread on the toast beneath it. Its eyes sit so far back on the skull that it sees a full circle without turning its head, which is also why it is nearly impossible to surprise.

In the kitchen

Fifteen minutes at 230 °C with the toast underneath catching everything that runs out. Chop the trail with a little butter, a scrape of shallot and a squeeze of lemon, spread it on the toast and return it to the oven for two minutes.

Goes with

Butter Armagnac Juniper berry Shallot Black pepper Lemon Porcini Foie gras

In season alongside

Hare Venison Wild boar Figatellu Goose Lamprey

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