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1 Woodcock
1 or more sheets of fresh pork fat
Salt
Freshly ground black pepper
1 cup champagne
2 tablespoons butter
Pluck the woodcock without drawing it and bard it, that is, wrap
it completely in the sheets of fresh pork fat and tie securely.
Season with salt and pepper and cook it in a deep skillet over
high heat for 10 minutes, turning it frequently. Carve off the
meat and keep it warm on a hot plate.
Remove the gizzard from the bird's innards and discard it. Put the innards on a plate and mash them with a fork. Crush the bones in a press or with a meat mallet and strain the resulting juices through a sieve. In a small saucepan, reduce the champagne by half and add the mashed innards, the juices from the bones, the butter, foie gras and truffles.
Season the sauce with salt, pepper and a little paprika. Simmer it over low heat for 5 minutes, stirring constantly. When the sauce is smooth, pour it over the meat. You may serve the meat on a bread crouton fried in goose fat or butter and spread with foie gras. Serves 1.
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