Woodcock Breast with Foie Gras and Port Reduction
Woodcock Recipe
1Setup & Prepare
Cultural Context
This sophisticated preparation represents the height of French-inspired American cuisine, combining two of the world's most prized ingredients in a harmony that epitomizes luxury dining. The technique was perfected in New York's finest restaurants during the Gilded Age, when American millionaires sought to match European aristocratic dining standards through extravagant ingredient combinations.
2Ingredients
Shopping List
3Cooking Instructions
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Foie Gras Searing: Sear the foie gras quickly in a hot pan until caramelized on both sides, about 1 minute per side.
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Woodcock Cooking: In the same pan, sear the woodcock breast for 2-3 minutes per side until internal temperature reaches 165°F (USDA safe minimum for poultry).
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Resting: Rest both the foie gras and woodcock together.
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Sauce Finishing: Make port reduction. Deglaze with Sauternes and reduce to a glaze.
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Plating: Stack the woodcock on the foie gras. Drizzle 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
- Both proteins cook quickly - timing and temperature control are crucial
- The rendered foie gras fat adds incredible richness to the woodcock
- Slice woodcock on the bias to showcase the beautiful pink interior
Wine Pairing
A powerful Châteauneuf-du-Pape or aged Barolo provides the structure and complexity needed to stand up to both the rich foie gras and intense woodcock flavors.
Nutrition Facts
Per serving: 485 calories, 32g protein, 28g fat, 18g carbohydrates. Ultra-luxurious, protein-rich fine dining.
