Ingredients
Instructions
- Prepare a fire and place an iron rod above it or use a rotisserie
- Tie string around the woodcocks necks and suspend them in front of the fire
- Rotate the birds by winding and rewinding the string letting them cook evenly for about 30 minutes basting occasionally with melted duck fat
- Peel and roughly chop the carrot shallot onion crushed garlic celery and leek
- Saute the vegetables in duck fat until golden brown
- Toast the bread slices near the fire or on a grill
- Remove the breasts and legs from the woodcocks keep warm
- Collect the innards except the gizzards which should be discarded
- Finely chop the innards with the foie gras and mix with minced garlic and parsley
- Add the crushed carcasses to the vegetable pan cook for a few minutes
- Pour in the veal stock bring to a simmer then add cream
- Season with salt and pepper and reduce strain the sauce
- Saute the innards mixture in duck fat until colored
- Spread the mixture on the toasted bread
- Heat the Armagnac in a pan flame it and pour over the woodcock pieces
- Place the woodcock pieces on the prepared toasts and coat with the sauce
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