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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Woodcock Preparation: Add port wine. Cook the livers gently until just pink inside.
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Alcohol Reduction: Reduce cognac or armagnac by half, about 8-10 minutes.
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Processing: Blend the livers with butter while still warm.
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Straining: Push through a fine sieve for silky texture.
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Molding: Pour into ramekins.
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Water Bath: Bake for 25-30 minutes in a water bath at 300°F until set.
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Cooling: Cool to room temperature.
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Sealing: Cover with clarified butter and chill overnight.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
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.
