Woodcock Escabeche
Woodcock Recipe
1Setup & Prepare
Cultural Context
This Spanish-influenced preparation demonstrates how global techniques can transform American game birds into distinctive dishes. Escabeche, the art of marinating cooked foods in acidic solutions, provides an elegant way to present woodcock as a refined appetizer while showcasing the technique's ability to enhance rather than mask the bird's exceptional flavors.
2Ingredients
Shopping List
3Cooking Instructions
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Cooking: Cook the woodcock to 165°F internal (USDA safe minimum for poultry).
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Vegetable Preparation: Thinly slice onions, carrots, and peppers.
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Acid Addition: Combine vinegar, wine, and aromatics. Bring to a boil for 2-3 minutes.
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Assembly: Layer the cooked woodcock with the vegetables in a dish.
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Marinating: Pour the hot liquid over and refrigerate for at least 24 hours.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook the woodcock - they'll continue to "cook" in the acid
- The long marination is essential for proper flavor development
- Serve at room temperature for best flavor expression
Wine Pairing
A crisp Albariño or Verdejo from Spain provides the right acidity and minerality to complement the escabeche technique.
Nutrition Facts
Per serving: 295 calories, 24g protein, 18g fat, 8g carbohydrates. Elegant, Mediterranean-influenced preparation.
