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 woodcock at 425°F for 10 minutes until just browned but still quite rare. Remove and cool.
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Carving: Carefully remove breast meat and legs. Set aside. Chop carcasses roughly.
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Stock Building: Sauté diced vegetables in butter until caramelized, about 8 minutes. Add chopped carcasses and brown well.
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Deglazing: Add cognac carefully (may flame) and red wine. Reduce by half, scraping up browned bits.
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Sauce Development: Add stock, herbs, and juniper berries. Simmer 30 minutes, skimming regularly.
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Straining: Strain sauce through fine mesh, pressing solids. Return to clean pan and reduce to coating consistency.
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Final Cooking: Gently reheat woodcock pieces in sauce just until warmed through - about 3 minutes.
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Finishing: Remove from heat and swirl in cold butter for glossy finish. Season with salt and pepper.
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Service: Serve immediately over croutons with the rich, complex sauce.
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 CĂ´te-RĂ´tie 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.
