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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Port Reduction: Combine port wine and minced shallots in small saucepan. Simmer until reduced to 1/4 cup, about 15 minutes. Strain and whisk in honey and thyme.
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Woodcock Preparation: Season woodcock breasts with salt and white pepper. Let come to room temperature, about 15 minutes.
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Foie Gras Searing: Heat heavy skillet over medium-high heat. Sear foie gras slices 1-2 minutes per side until golden crust forms. Remove and keep warm. Reserve rendered fat.
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Woodcock Cooking: In same pan with foie gras fat, sear woodcock breasts 2-3 minutes per side until browned but still pink inside (130°F internal temperature).
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Resting: Remove woodcock to warm plate and rest 5 minutes while finishing sauce.
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Sauce Finishing: Return port reduction to pan, swirl in cold butter piece by piece to create glossy sauce.
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Plating: Place toasted brioche on plates, top with sliced woodcock breast and foie gras. Drizzle with port reduction and garnish with microgreens.
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.
