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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Woodcock Preparation: Season halved woodcock with salt and pepper. Heat 2 tablespoons olive oil in large skillet over medium-high heat.
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Cooking: Sear woodcock pieces 3-4 minutes per side until golden brown and cooked through (135°F internal temperature). Remove and set aside.
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Vegetable Preparation: In same pan, add remaining oil and sauté onion until golden, about 8 minutes. Add garlic and bell pepper, cook 3 minutes more.
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Acid Addition: Add vinegar and wine to pan, along with bay leaves, peppercorns, coriander seeds, and paprika. Simmer 5 minutes.
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Assembly: Arrange cooked woodcock in non-reactive dish. Pour hot vegetable mixture and liquid over birds, ensuring they're covered.
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Marinating: Cool to room temperature, then refrigerate 24-48 hours. The longer marination develops more complex flavors.
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Service: Serve at room temperature as an elegant appetizer, garnished with fresh herbs.
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.
