Woodcock Confit with Herbs
Woodcock Recipe
1Setup & Prepare
Cultural Context
This preparation applies the ancient French preservation technique of confit to America's premier game bird, creating a dish that epitomizes both luxury and tradition. The slow cooking in fat transforms the already tender woodcock into an incredibly succulent delicacy while the herb-infused oil adds aromatic complexity that complements rather than masks the bird's exceptional natural flavors.
2Ingredients
Shopping List
*Cure
*Confit
3Cooking Instructions
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Preparation: Cure the woodcock legs with salt and herbs for 8 to 12 hours.
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Fat Preparation: Heat duck fat to 180°F in a heavy pot.
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Confiting: Cook the legs submerged in fat until completely tender, about 2 hours.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Temperature control is critical - too hot makes meat tough
- The overnight cure is essential for proper flavor development
- Save the aromatic fat for roasting vegetables
Wine Pairing
A rich white Burgundy or mature Chardonnay provides the weight and complexity to match the luxurious fat-poached meat.
Nutrition Facts
Per serving: 425 calories, 26g protein, 35g fat, 1g carbohydrates. Rich, luxurious preparation with concentrated flavors.
