Name: Woodcock Wellington
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 4-6
Cuisine: American Wild Game
Ingredients: 6 whole woodcock breasts; 1 lb puff pastry, thawed; 8 oz mushroom duxelles; 4 oz pâté or liver mousse; 6 thin slices prosciutto; 2 egg yolks, beaten; 2 tablespoons Dijon mustard; Salt and pepper to taste; 2 tablespoons olive oil

1Setup & Prepare

Cultural Context

This elegant preparation applies the classic beef Wellington technique to America's finest game bird, creating a dish that represents the pinnacle of special occasion cooking. The technique showcases advanced culinary skills while honoring the woodcock's exceptional quality through sophisticated presentation and complementary flavors.

2Ingredients

Shopping List

6 whole woodcock breasts

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1 lb puff pastry, thawed

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8 oz mushroom duxelles

4 oz pâté or liver mousse

6 thin slices prosciutto

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2 egg yolks, beaten

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2 tablespoons Dijon mustard

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Salt and pepper to taste

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2 tablespoons olive oil

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9 ingredients total7 with images2 with substitutions

3Cooking Instructions

Duxelles Preparation: Sauté shallots and garlic in butter until soft. Add mushrooms and cook until all liquid evaporates, about 15 minutes. Season and cool completely.
Woodcock Searing: Season breasts and sear in hot oil 2 minutes per side until browned but still rare. Cool completely and brush with mustard.
Assembly Prep: Roll pastry into rectangle large enough to encase all breasts. Place on parchment-lined baking sheet.
Layering: Spread duxelles down center of pastry. Lay prosciutto over duxelles, then spread pâté over prosciutto.
Woodcock Placement: Arrange seared breasts over pâté layer, slightly overlapping.
Wrapping: Brush pastry edges with egg wash. Fold pastry over filling, sealing seams and ends carefully. Turn seam-side down.
Decoration: Score decorative pattern on top and brush entire surface with egg wash. Chill 30 minutes.
Baking: Bake at 425°F for 15 minutes, then reduce to 400°F and bake 25-30 minutes more until golden brown and internal temperature reaches 135°F.
Resting: Rest 10 minutes before slicing to allow juices to redistribute.
Service: Slice with sharp knife to show beautiful layers. Serve immediately.