French Woodcock Salmis
Woodcock Recipe
1Setup & Prepare
Cultural Context
Salmis represents the pinnacle of classical French game cookery, a technique that transforms partially roasted birds into an elegant sauce-based dish. This preparation originated in medieval France and was refined through centuries of court cuisine, eventually becoming the standard for presenting small game birds in the finest European and American restaurants.
2Ingredients
Shopping List
3Cooking Instructions
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Initial Roasting: Roast the whole woodcock at high heat for the first few minutes.
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Carving: Remove the breast and legs. Return to finish cooking.
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Stock Building: Make a quick stock from the carcass and giblets.
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Deglazing: Deglaze the roasting pan with cognac.
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Sauce Development: Add the wine and stock and reduce until flavorful.
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Straining: Strain the sauce through a fine sieve.
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Final Cooking: Return the woodcock to the pan to finish in the sauce.
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Finishing: Monte with cold butter for richness.
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Service: Serve on toasted brioche with the sauce.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- The initial roasting should leave the meat quite rare
- Building the sauce from the carcasses creates incredible depth
- Don't overcook during final reheating or meat becomes tough
Wine Pairing
A mature Côte-Rôtie or Hermitage provides the power and complexity to match this sophisticated preparation.
Nutrition Facts
Per serving: 420 calories, 28g protein, 22g fat, 16g carbohydrates. Sophisticated French technique with concentrated flavors.
