Woodcock and Foie Gras Parfait
Woodcock Recipe
1Setup & Prepare
Cultural Context
This ultimate luxury preparation combines two of the world's most prized ingredients in a format that represents the pinnacle of fine dining. The parfait technique, refined in the great French kitchens, creates a smooth, mousse-like texture that allows both ingredients to shine while creating something greater than the sum of its parts.
2Ingredients
Shopping List
3Cooking Instructions
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Foie Gras Preparation: Clean foie gras, removing veins. Cut into cubes and let come to room temperature.
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Woodcock Preparation: Cut woodcock meat into cubes, removing any shot or bone fragments.
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Alcohol Reduction: Combine port and cognac in small pan. Reduce by half and cool completely.
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Processing: In food processor, combine woodcock meat, foie gras, eggs, cream, reduced alcohol, salt, pepper, nutmeg, and thyme. Process until completely smooth.
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Straining: Pass mixture through fine-mesh sieve twice for silky texture, pressing solids through with spoon.
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Molding: Pack mixture into buttered terrine mold or individual ramekins, tapping to eliminate air bubbles.
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Water Bath: Cover with foil and place in roasting pan with hot water halfway up sides. Bake at 300°F for 25-30 minutes until just set.
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Cooling: Cool completely, then refrigerate overnight to develop flavors and proper texture.
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Sealing: Cover surface with thin layer of clarified butter to preserve.
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Service: Serve in thin slices with toast points and cornichons as an ultra-luxurious appetizer.
4Chef's Notes & Pairings
Chef's Notes
- Both proteins should be at room temperature for proper emulsification
- The double straining creates the signature silky texture
- Serve at room temperature for optimal flavor and texture
Wine Pairing
Vintage Champagne or a noble rot dessert wine provides the acidity and complexity to balance these two rich, luxurious ingredients.
Nutrition Facts
Per serving: 385 calories, 22g protein, 32g fat, 3g carbohydrates. Ultimate luxury dining experience.
