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
3Cooking Instructions
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Curing: Combine salt, thyme, pepper, and bay leaves. Rub mixture all over woodcock. Place in non-reactive container and refrigerate overnight.
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Preparation: Rinse cure from birds and pat completely dry. Bring to room temperature, about 30 minutes.
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Fat Preparation: Gently melt duck fat in heavy pot over low heat. Add aromatics - garlic, thyme, rosemary, and bay leaves.
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Confiting: Submerge woodcock in fat. Temperature should be 200-225°F - use thermometer for accuracy. Cook 1.5-2 hours until meat is incredibly tender.
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Storage: Cool birds in fat. They can be stored covered in fat in refrigerator for up to 2 weeks.
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Serving Preparation: To serve, remove birds from fat and bring to room temperature. Sear skin-side down in hot pan until crispy, about 3-4 minutes.
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Service: Serve immediately while skin is crispy and meat is warm throughout.
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.
